Shrimp, Peppers, and Spinach over Fried Rice

The search for easy and quick, yet healthy and delicious, dinners continues. A recipe in this month’s Real Simple sounded like a good candidate but needed some adjusting. The final result, definitely worthy of posting here, was adjusted enough to make it completely unnoticeable from the published recipe. So I shall call it my own creation!

This was a perfect fast dinner. The only advance prep that must be done is to make the rice earlier in the day (or a few days earlier) and chill it in the refrigerator. Rice, used for fried rice, absolutely must be cold or it will absorb oil and also be mushy. I usually keep cooked rice in the freezer for quick meals but had depleted my stock. And I opted for white basmati rice this time but will try it next with a half-and-half mix of white and brown basmati.

Another plus for this recipe is the use of only one skillet to cook both the shrimp mixture and the fried rice.

In the final analysis, the shrimp was tender, the vegetables cooked with it spiced with hot pepper and fragranced with garlic; served over the ginger-y fried rice, the resulting combination was delicious and heart-healthy with only 2g saturated fat.

* Exported from MasterCook *

Shrimp, Peppers, and Spinach over Fried Rice

Servings : 2

Preparation Time :0:30

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil -- divided

1/2 large red bell pepper -- 1" x 1/2" strips

1 small sweet onion -- halved lengthwise then sliced 1/2" thick

1 large garlic clove -- minced

6 ounces fresh spinach -- chop coarsely

1/8 – 1/4 teaspoon hot pepper flakes, to taste

10 ounces cooked shrimp -- peeled, deveined

1 large egg

1 large egg white

1 tablespoon soy sauce

3/4 teaspoon sesame oil

1/8 teaspoon freshly ground black pepper

1 teaspoon minced ginger

3/4 cup basmati rice – (precooked measurement); cooked, chilled

1 large green onion -- chopped (both white and green parts)

Drizzle one-half tablespoon of canola oil in a large nonstick skillet. Heat over a medium-high flame and add bell pepper. Sauté for one minute. Add the onion slices and garlic and continue to sauté for two minutes. Add the fresh spinach and hot pepper and stir for another minute or until spinach is almost wilted. Add shrimp, cook for 2-3 minutes until heated through. Place mixture in a large plate and cover to keep warm.

Beat the eggs well, and then mix in the soy sauce, ginger, sesame oil, and black pepper. Set aside. Drizzle the remaining oil into the skillet and place over medium-high heat. When hot, add the cold rice. Cook and stir for 4 minutes, then add the chopped green onion. Continue to cook, stirring, until rice is starting to brown (about 3 more minutes). Push the rice to the edge of the skillet, making a clear area in the center. Pour egg mixture in the middle of the skillet and scramble. When egg is done, mix in the rice from the perimeter.

Spoon fried rice onto plate and top with shrimp mixture.

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Per serving: 551 Calories (kcal); 14g Total Fat (2g saturated); (23% calories from fat); 44g Protein; 60g Carbohydrate; 370mg Cholesterol; 1003mg Sodium

NOTES :

A wonderfully quick, one-skillet dinner.

Be certain to cook the rice at least two hours to a couple of days in advance-- it must be cold!