Japanese Shrimp & Eggplant Fried Rice
Sesame Snap Peas with Carrots & Peppers
Ingredients
- 1 tsp peanut or canola oil plus 2 Tbsp, divided
- 2 large eggs, beaten
- 3 scallions, thinly sliced
- 2 tsp grated fresh ginger
- 2 tsp minced garlic
- 1 lb raw shrimp, peeled, deveined and halved
- 2 cups diced eggplant, preferably Japanese
- 1 cup shelled edamame (thawed)
- 2 cups cold cooked brown rice
- ¼ cup ponzu sauce
Instructions
- Heat 1 tsp oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces.
- Add 1 Tbsp oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Add eggplant and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
- Add remaining 1 Tbsp oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
- Return the shrimp, vegetables and eggs to the wok; add ponzu sauce and stir until well combined.
Side Dish Ingredients
- 8 oz sugar snap peas, trimmed (about 2 cups)
- 1 small red bell pepper, cut into strips (about 1 cup)
- 1 large carrot, peeled and thinly sliced (about 1 cup)
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp toasted sesame oil
- 1 tsp sesame seeds
- Freshly ground pepper, to taste
Side Dish Instructions
- Place peas, bell pepper and carrot in a steamer basket over 2 inches of boiling water in a saucepan. Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes. Toss with soy sauce, oil, sesame seeds and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
378
|
78
|
456
|
| Fat (g) | 13 | 4 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 33 | 9 | 42 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 751 | 154 | 905 |
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