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Prep Time:30 minsAdditional Time:5 minsTotal Time:35 minsServings:4Yield:6 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:5 minsTotal Time:35 minsServings:4Yield:6 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupunsalted chicken broth½cupwater¾cuplong-grain jasmine rice (see Tips)2tablespoonsvegetable oil1tablespoonminced garlic1tablespoonminced fresh ginger¼teaspooncrushed red pepper1cupdiced carrots (1/4-inch)1cupsliced shiitake mushroom caps4ounceslarge shrimp (31-35 per pound), peeled and deveined, cut into 1/2-inch pieces and patted dry (see Tips)2cupshalved & trimmed sugar snap peas2largeeggs, beaten2tablespoonsreduced-sodium soy sauce⅛teaspoonground white pepper
Cook Mode(Keep screen awake)
Ingredients
1cupunsalted chicken broth
½cupwater
¾cuplong-grain jasmine rice (see Tips)
2tablespoonsvegetable oil
1tablespoonminced garlic
1tablespoonminced fresh ginger
¼teaspooncrushed red pepper
1cupdiced carrots (1/4-inch)
1cupsliced shiitake mushroom caps
4ounceslarge shrimp (31-35 per pound), peeled and deveined, cut into 1/2-inch pieces and patted dry (see Tips)
2cupshalved & trimmed sugar snap peas
2largeeggs, beaten
2tablespoonsreduced-sodium soy sauce
⅛teaspoonground white pepper
DirectionsBring broth and water to a boil in a small saucepan. Add rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes. Let stand for 5 minutes. Fluff with a fork.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in oil. Add garlic, ginger, and crushed red pepper; stir-fry with a metal spatula until just fragrant, about 10 seconds. Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright green, about 1 minute.Remove from heat. Add eggs, the hot rice, soy sauce, and white pepper; continue stir-frying, off the heat, until the shrimp are just cooked through and the egg is set, 1 to 2 minutes (see Tips).TipsTips: To get the benefits of whole grains, you can use brown rice: In Step 1, use 1 cup each broth and water, and 3/4 cup long-grain brown rice. Cover and cook until tender, 40 to 45 minutes.Be sure to pat the shrimp dry with paper towels before cooking. Extra moisture will turn the dish soggy.The residual heat of the pan and the heat from the cooked rice are enough to cook the egg and shrimp off the heat in Step 3.Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skilletOriginally appeared: Diabetic Living Magazine, Fall 2019
Directions
Bring broth and water to a boil in a small saucepan. Add rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes. Let stand for 5 minutes. Fluff with a fork.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in oil. Add garlic, ginger, and crushed red pepper; stir-fry with a metal spatula until just fragrant, about 10 seconds. Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright green, about 1 minute.Remove from heat. Add eggs, the hot rice, soy sauce, and white pepper; continue stir-frying, off the heat, until the shrimp are just cooked through and the egg is set, 1 to 2 minutes (see Tips).TipsTips: To get the benefits of whole grains, you can use brown rice: In Step 1, use 1 cup each broth and water, and 3/4 cup long-grain brown rice. Cover and cook until tender, 40 to 45 minutes.Be sure to pat the shrimp dry with paper towels before cooking. Extra moisture will turn the dish soggy.The residual heat of the pan and the heat from the cooked rice are enough to cook the egg and shrimp off the heat in Step 3.Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Bring broth and water to a boil in a small saucepan. Add rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes. Let stand for 5 minutes. Fluff with a fork.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in oil. Add garlic, ginger, and crushed red pepper; stir-fry with a metal spatula until just fragrant, about 10 seconds. Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright green, about 1 minute.
Remove from heat. Add eggs, the hot rice, soy sauce, and white pepper; continue stir-frying, off the heat, until the shrimp are just cooked through and the egg is set, 1 to 2 minutes (see Tips).
Tips
Tips: To get the benefits of whole grains, you can use brown rice: In Step 1, use 1 cup each broth and water, and 3/4 cup long-grain brown rice. Cover and cook until tender, 40 to 45 minutes.
Be sure to pat the shrimp dry with paper towels before cooking. Extra moisture will turn the dish soggy.
The residual heat of the pan and the heat from the cooked rice are enough to cook the egg and shrimp off the heat in Step 3.
Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)301Calories10gFat38gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
