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fleur-de-lis

Recipe June 2017

Cilantro Salsa Over Shrimp Fried Rice

We get questions about how to use fresh herbs in place of high sodium condiments. Try this salsa with the freshness of cilantro and mint and the bite of the pepper and onion. It’s the perfect way to jazz up an old standard like shrimp fried rice.

fleur-de-lis

Cilantro Salsa Over Shrimp Fried Rice

Serves: 4

Ingredients

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

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 pound 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

Method

Salsa

1. In a food processor or blender, combine all ingredients, pulsing 4 to 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

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. Remove and set aside.
2. Return wok to the burner, bringing to medium-high heat, then add oil and let heat. Stir-fry onion and garlic for 2 to 3 minutes to wilt onions. Add shrimp, vegetables, and oyster sauce, and broth. Stir-fry another 3 minutes. Add rice and mix well.
3. 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 fiber), 8g fat (1g sat, 7g mono/poly), 346mg sodium

Seasoned Cook

This is a perfect dish for using up all those little bits of leftover rice you’ve been saving in the freezer. (It’s always easier to cook with cold rice.) This recipe also works well with diced barbecued pork, chicken, or beef. For curry lovers, add 2 teaspoons of curry powder into the sauce mixture. Hoisin sauce and oyster sauce are available in the Asian isle of most grocery stores.

CHI St. Vincent