Brown rice has more nutritional value than white rice because it has bran, which is rich in vitamins, fiber, iron, magnesium, calcium and potassium. Combined this fried rice with shrimp and vegetables, it offers us an incomparable flavor.
- 1 1/2 cups of water
- 1 cup instant brown rice
- 2 tablespoons of hoisin sauce
- 4 teaspoons of soy sauce
- 2 teaspoons of roasted sesame oil
- 4 teaspoons of canola oil
- 2 large egg pieces, lightly beaten
- 250 grams of peeled and clean shrimp
- 2 tablespoons chopped fresh ginger
- 4 cups peas
- 1 piece of medium red pepper, cut into pieces
- 2 medium carrot pieces cut in half lengthwise and in thin slices
- 4 pieces of chopped scallions
Combine the water and rice in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and cover. Cook over low heat until the water is absorbed (10 to 12 minutes). Spread the rice on a large baking sheet until it cools.
Mix the hoisin sauce, soy sauce and sesame oil in a small bowl set aside.
Heat 1 teaspoon of canola oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, stirring to help break into smaller pieces, until cooked, about 45 seconds. Transfer the egg in a bowl.
Add a teaspoon of canola oil to the pan and return to medium-high heat. Add the shrimp and cook, stirring occasionally, until pink, about 1 1/2 to 2 minutes. Transfer the shrimp to the bowl.
Heat the 2 teaspoons of remaining oil in the pan over medium-high heat. Add the ginger and cook, stirring, until fragrant (about 30 seconds). Stir in the peas, peppers, carrots and green onions and cook, stirring occasionally, until tender and crisp (3 to 4 minutes). Add reserved rice and egg and shrimp and cook, stirring, until hot (about 1 minute). Remove from heat and stir gently to mix with sauce.