Cooking rice in broth is a simple way to infuse maximum flavor into this simple dish.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring rice and broth to a boil. Reduce heat to low, cover, and cook until liquid has been absorbed and rice is tender, about 15 minutes. Set aside.

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  • Meanwhile, in a small bowl, toss cornstarch with shrimp until coated.

  • In a large non-stick skillet, heat oil over medium high heat; add ginger and shrimp and cook shrimp just until opaque, about 3 minutes.

  • Stir in rice, green onions, and peas and cook to heat through. Pour eggs and soy sauce over top and cook for 1 minute more. The heat from the rice will cook the egg.

Recipe Tips:

Serve with lime wedges and crushed peanuts if desired.

This recipe keeps well in the fridge and will taste just as delicious as leftovers.

Nutrition Facts (per serving):
Calories 520
Fat 8 g
Sodium 1150 mg
Carbohydrate 80 g
Dietary Fiber 2 g
Protein 33 g
Calcium 10 %DV

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