RICARDO Shrimp and Edamame Fried Rice

PREPARATION 30 MIN

COOKING 20 MIN

SERVINGS 4

FREEZES

INGREDIENTS

Rice

• 1 cup (250 ml) basmati rice
• 1 1/2 cups (375 ml) water
• 1/4 tsp (1 ml) salt

Stir Fry

• 4 cloves garlic, chopped
• 1 shallot, finely chopped
• 1 tbsp (15 ml) chopped fresh ginger
• 2 tbsp (30 ml) olive oil
• 3/4 lb (340 g) small raw shrimp, peeled and deveined
• 2 cups (500 ml) frozen shelled soybeans (edamame), thawed
• 1 green zucchini, diced
• 1 carrot, peeled and grated
• 1/4 cup (60 ml) chopped roasted peanuts
• 2 tbsp (30 ml) fish sauce (nuoc mam)
• 1 tbsp (15 ml) mirin
• 1 tbsp (15 ml) rice vinegar
• 2 tsp (10 ml) sambal oelek
• Salt and pepper

PREPARATION

Rice

1. Rinse the rice in cold water until the water runs clear. Drain well. In a saucepan, combine the water, rice and salt. Bring to a boil. Reduce the heat to low. Stir and cover. Simmer for 15 minutes or until the rice is cooked. Set aside.

Stir Fry

1. Meanwhile, in a large non-stick skillet, brown the garlic, shallot and ginger in the oil. Add the shrimp and brown over high heat until cooked.
2. Add the rice and the remaining ingredients. Continue cooking, stirring frequently, for about 5 minutes or until the vegetables are tender. Adjust the seasoning.