Wednesday, December 11, 2013
By SARA MOULTON The Associated Press
(Continued from page 1)
Fried rice with pickled radishes is a great way to use leftovers.
The Associated Press
Add the shrimp and cook, stirring, until almost cooked through, about another 3 to 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute. Transfer the mixture to a bowl and return the skillet to the heat.
Add the remaining 11/2 tablespoons of oil to the skillet, then add the rice, pressing it flat with the back of the spatula. Cook until the rice is slightly crispy, turning it over with the spatula, about 8 to 10 minutes.
While the rice is cooking, in a small bowl combine the radishes, vinegar and salt to taste. In a small bowl combine the soy sauce, sake and sesame oil. Chop the egg and add it along with the peas and sugar snap peas to the bowl with the shrimp.
When the rice is nicely crisped, add the contents of the shrimp bowl and the soy sauce mixture to the skillet and cook, stirring, until the mixture is heated through. Transfer the fried rice to 4 bowls and top each portion with some of the radishes.
Nutrition information per serving: 440 calories; 120 calories from fat (27 percent of total calories); 14 g fat (2 g saturated; 0 g trans fats); 175 mg cholesterol; 50 g carbohydrate; 7 g fiber; 9 g sugar; 22 g protein; 670 mg sodium.