This is a delicious version of an Asian favorite. The saffron oil and brown rice make it healthier, too.
Ingredients
4 Tbs. safflower oil + more, if needed
1 pound shrimp, peeled and deveined
2 eggs, beaten with 1 tsp. sesame oil
1 bunch scallions, chopped
2 medium garlic cloves, minced
1 ½ tsp. fresh ginger, minced
1 small red bell pepper, diced
3 cups cold cooked brown rice, broken into separate grains
½ cup frozen peas, thawed
Salt and pepper, to taste
Bunch of fresh cilantro, chopped
Instructions
- Heat a large heavy skillet or wok over high heat. Add 2 Tbs. safflower oil.
- Add shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve.
- Add eggs to pan and scramble until set but slightly runny. Remove from pan, breaking into pieces. Wipe pan clean.
- Return pan to heat, add remaining 2 Tbs. oil.
- Reduce heat to medium-high, add scallions, garlic, and ginger. Stir-fry until scallion is partly-cooked, about 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes.
- Add the cold rice, spreading it quickly in the pan. Toss to heat through, and stri-fry for 5 to 7 minutes. If rice is sticking, add more oil.
- Once rice is hot, add the peas, cooking for 1 minute.
- Add the reserved shrimp, eggs, and salt and pepper, and stir-fry to heat through, 1 to 2 minutes. Serve on individual plates or a large platter, and sprinkle with cilantro.
