Shrimp Un-Fried Rice
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Oil4 large
Egg (whisked)1 tsp
Salt4 cups
Cooked Brown Rice2 tbsps
Soy Sauce (low sodium)1 tbsp
Sesame Seed1 tbsp
Scallions (diced)Directions:
1
Heat 1 teaspoon of the oil in a skillet over medium heat
2
Add the whisked eggs and cook for 1 minute stirring to make scrambled eggs, then remove to a plate
3
Heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3–4 minutes, until soft
4
Add the edamame and garlic and cook 1 more minute
5
Add the shrimp and salt and cook 3 minutes, until they are bright pink
6
Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through
7
Top with the scallions and serve
8
Heat 1 teaspoon of the oil in a skillet over medium heat
9
Add the whisked eggs and cook for 1 minute stirring to make scrambled eggs, then remove to a plate
10
Heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3–4 minutes, until soft
11
Add the edamame and garlic and cook 1 more minute
12
Add the shrimp and salt and cook 3 minutes, until they are bright pink
13
Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through
14
Top with the scallions and serve