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Fried Rice with Shrimp, Tofu, or Chicken

Fried Rice with Shrimp, Tofu, or Chicken

Jessica Braider
Fried rice is a favorite in our house. I love it as a way to use up leftover rice. It can be a side dish or main course, depending on what you choose to mix in.
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 1 1/2 cups white or quick-cooking brown rice rice can be made up to a day ahead
  • 1/2 lb. peeled and deveined shrimp, or use extra-firm tofu or diced chicken breast
  • 2 Tbsp. peanut or vegetable oil
  • 2 eggs lightly beaten
  • 3 - 4 scallions dark and light green parts, sliced 1/4 cup
  • 1 cup frozen peas thawed slightly, or use diced water chestnuts, straw mushrooms, or diced and lightly-steamed carrots
  • 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed) or more to taste
  • 1/4 - 1/2 tsp. black pepper to taste

Instructions
 

  • Cook the rice according to the package directions. While the rice is cooking, in a large nonstick frying pan or wok, sauté the shrimp, tofu (see directions below), or chicken in 1 Tbsp. oil over medium-high heat for 4 - 7 minutes until it is cooked through. (Cooked shrimp will turn pink, while cooked chicken will no longer be pink.)
  • Remove the shrimp, tofu, or chicken from the pan and set it aside.
  • When the rice is 5 minutes from done, heat the remaining 1 Tbsp. oil in the pan over medium-high heat.
  • Add the eggs to the oil and cut them into small pieces with a spatula as they cook.
  • Add the scallions and stir-fry for 1 minute.
  • Add the rice, peas, soy sauce, and pepper, and mix thoroughly.
  • Add the cooked shrimp, tofu, or chicken and stir to combine. Serve it immediately or refrigerate it for up to 24 hours.

Notes

Do Ahead or Delegate: Cook the rice, dice the tofu or chicken if necessary and refrigerate, beat and refrigerate the eggs, slice the scallions, thaw the peas or prepare the carrots, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Serve with Asian chili garlic sauce, sweet chili sauce, and/or extra soy sauce.
Tip: For perfectly cooked tofu, use extra-firm tofu packed in water.  Drain the tofu, dice it into 3/4-inch pieces, and wrap it in a clean dish towel for a few minutes (or longer if time allows) to absorb extra water.  In a nonstick skillet, heat 1 Tbsp. peanut or vegetable oil.  Sauté the tofu over medium-low heat for 10 minutes or more, tossing occasionally, until it is golden brown.
Nutritional Information Per Serving (% based upon daily values): Calories 300, Total Fat: 7g, 11%; Saturated Fat: 2g, 8%; Cholesterol: 130mg, 43%; Sodium: 600mg, 25%; Total Carbohydrate: 43g, 14%; Dietary Fiber: 2g, 8%; Sugar: 2g; Protein: 16g
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