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posted: 3/1/2016 5:00 AM

Shrimp Fried Rice

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  • Cook of the Week Anthony Caponigri of Hoffman Estates shares some of his favorite recipes. He says cooking and eating healthier meals gives him the energy needed to keep up with his two young children.

      Cook of the Week Anthony Caponigri of Hoffman Estates shares some of his favorite recipes. He says cooking and eating healthier meals gives him the energy needed to keep up with his two young children.
    Joe Lewnard | Staff Photographer

 

2 cups brown rice (I use boil-in-a-bag style rice to make it simple)

1 10-ounce can water chestnuts

½ pound bean sprouts

½ cup frozen peas

1 scallion finely chopped

Few pinches of powdered ginger

½ cup reduced sodium soy sauce

Less than ¼ cup of vegetable oil

2 eggs scrambled

2 pounds shrimp cooked, no tail

Start by preparing the rice according to the package instructions. When rice is ready, combine rice, water chestnuts, sprouts, peas, scallions, and ginger in a wok or large skillet. When all the ingredients are combined, add the soy sauce and olive oil (eye ball it and just make sure the rice combination is coated but not drenched in oil). Next, add the scrambled eggs and continue to stir the rice so the egg is evenly distributed. Lastly, add your shrimp (chopped if desired). Let the combination sit for 10 minutes before serving. Add more soy sauce to taste.

Serves 4

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