3 large eggs, lightly beaten (or 2 whole eggs and two egg whites)
3 tablespoons low-sodium soy sauce
1 tablespoon light brown sugar
1 1/2-2 tablespoons fresh grated ginger
2 tablespoons toasted sesame oil, divided
24 medium shrimp, deveined, cleaned, and tails removed (about 2/3-3/4 pound)
4 cups cold cooked brown rice
1 shallot, finely chopped
1 small red or green chili, minced
1 red bell pepper, diced
3/4 cup frozen peas
3 tablespoons unsalted cashews
2 tablespoons finely chopped fresh cilantro
Sliced green onions, for garnish
Sliced green onions, for garnish
1. Place a small fry pan coated with cooking spray over medium high heat. Add eggs; cook until nearly set. Flip once, and cook until set and no longer runny. Set aside. Cool and cut into small strips.
2. In a small bowl, whisk soy sauce, brown sugar, and ginger; set aside.
3. In a wok or large, wide, deep pan, heat 1 tablespoon sesame oil over high heat. Cook shrimp until bright red, but not browned. Remove from pan and set aside.
4. In same wok or pan, heat remaining 1 tablespoon sesame oil. Saute shallots and chili for 1 minute, or until fragrant. Add red bell pepper for 1 minute. Add brown rice, and cook for about 8-10 minutes, or until lightly browned and crisp. Add soy sauce mixture and stir. Return shrimp to pan. Add egg and peas and stir until well combined and heated through, about 2-3 minutes. Stir in cashews and cilantro. Garnish with sliced green onions and serve immediately.
Recipe created by Susan Russo of Food Blogga.