Recipe - Cilantro Salsa Over Shrimp Fried Rice


Salsa

  • 1 clove garlic, minced
  • ½ jalapeno pepper, seeded and chopped
  • 1 cup cilantro leaves, chopped
  • ½ cup mint leaves, chopped
  • 1 small onion, chopped
  • 2 teaspoons lemon juice
  • 1 tablespoon seasoned rice vinegar
  • Pinch white pepper
  1. In a food processor or blender, combine all ingredients, pulsing 4-5 times.
  2. Let rest 30 minutes to allow flavors to meld. Use within a couple of days for the brightest flavor.

Shrimp Fried rice

  • 2½ cups cooked and cooled long-grain brown rice
  • 2  eggs, beaten
  • oil spray
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • ½ lb. small raw shrimp, peeled and deveined
  • 3  cups diced colorful vegetables (e.g. red bell pepper, green peas,
  • baby bok choy, carrots)
  • 2 tablespoons oyster sauce or hoisin sauce
  • 2 tablespoons low-sodium chicken broth
  • 2 green onions, chopped
  • ½ teaspoon white pepper
  • 1 teaspoon toasted sesame oil
  1. Fork through cold rice to separate clumps. Bring wok or heavy pan to medium heat, add oil spray, and scramble eggs until lightly set.
  2. Remove and set aside.
  3. Return wok to the burner, bringing to medium-high heat, then add oil and let heat.  Stir-fry onion and garlic for 2 minutes to wilt onions. Add shrimp, vegetables, oyster sauce, and broth. Stir-fry another 3 minutes. Add rice and mix well.
  4. Return eggs to the wok and season with green onions, white pepper and sesame oil. Serve with salsa.

Per serving: 304 calories, 14g protein, 46g carbohydrates, 8g fat, 1gm sat fat, 4g mono fat, 89mg cholesterol, 8gm fiber, 346mg sodium

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