FRIED BROWN RICE WITH SHRIMP AND VEGETABLES
Add carrots, peas and scallion to this shrimp dish with egg and brown rice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.
BROWN RICE BOWL WITH SHRIMP
Make and share this Brown Rice Bowl With Shrimp recipe from Food.com.
Provided by gailanng
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, bring 2 cups salted water to boil. Add rice and cover. Reduce heat to low and cook until rice is tender (according to product directions).
- In small bowl, stir together soy sauce, lemon juice, vinegar and sugar until sugar is dissolved. Set sauce aside. When rice has finished cooking, heat oil in large skillet over medium- high. Add shrimp, snow peas, and ginger. Season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green (3 minutes).
- Divide rice into individual bowls. Top with shrimp mixture and avocado. Serve sauce on the side.
Nutrition Facts : Calories 408.6, Fat 13.4, SaturatedFat 2, Cholesterol 142.9, Sodium 1660.8, Carbohydrate 49.6, Fiber 6.7, Sugar 5.9, Protein 23.6
BROWN RICE BUDDHA BOWL
A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.
Provided by Buckwheat Queen
Categories Main Dish Recipes Bowls
Time 48m
Yield 3
Number Of Ingredients 17
Steps:
- Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
- Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
- Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
- Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
- Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.
Nutrition Facts : Calories 583 calories, Carbohydrate 80.5 g, Fat 22.6 g, Fiber 13.2 g, Protein 18 g, SaturatedFat 3.5 g, Sodium 691.7 mg, Sugar 6.9 g
BROWN-RICE BOWL WITH SHRIMP, SNOW PEAS, AND AVOCADO
Steps:
- In a large saucepan, bring the water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes. Remove from heat; let stand covered, 10 minutes.
- Meanwhile, make sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
- While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2 to 3 minutes.
- Fluff rice with a fork, and divide among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.
SPICY SALMON BOWLS OVER BROWN RICE
This recipe is a delicious way to get some healthy foods in your family's diet. Salmon, brown rice, fresh crunchy vegetables, and a spicy sauce will perk up their taste buds and bring you compliments.
Provided by Bibi
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
- Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
- Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
- Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
- Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 43.4 g, Cholesterol 48.7 mg, Fat 29 g, Fiber 9.4 g, Protein 30.9 g, SaturatedFat 4.4 g, Sodium 1301.6 mg, Sugar 7.1 g
SHRIMP FRIED RICE WITH SNOW PEAS
Toss wok-seared shrimp and vegetables with steamed rice for a dish that features classic Thai flavors: garlic, ginger, lemongrass, scallion, and chile. Aromatic jasmine rice, a long-grain white rice grown throughout Thailand, is a good match for the seasonings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.
- Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.
- Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.
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5/5 (47)Calories 597 per servingCategory Entree
- Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it’s ok if the water doesn’t reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
- Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.
- Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
- When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.
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