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Ingredients
½ cup (4 ounces) medium shrimp, cleaned
and deveined
¾ teaspoon Asian sesame oil
¾ teaspoon cornstarch
¾ teaspoon soy sauce
1 cup snap peas, ends trimmed (if needed), blanched
in boiling water,
shocked in ice water, drained, and cut on the
bias
¼ cup small red onion, cut into ¼
inch dice
½ teaspoon red jalapeno, stemmed and
minced
1/3 teaspoon fresh ginger, peeled and minced
¾ teaspoon sambal
1/2 cup (4 ounces) cooked day old brown rice
1/2 tablespoons grapeseed or canola oil
Kosher salt to taste
freshly ground black pepper to taste
1/2 cup mango, peeled and cut into ½
inch dices
1/2 cup low fat plain yogurt
¾ teaspoon cilantro, finely chopped (may
substitute mint)
green scallions for garnish
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Method
In a large bowl, combine the shrimp, sesame oil, cornstarch,
and soy sauce and mix. Set aside for 10 minutes. Heat
a wok or heavy sauté pan over high heat. Add
the grapeseed oil and swirl to coat the pan. Add the
shrimp and stir fry until just cooked through, about
2 to 3 minutes. Add the snap peas, onion, jalapeno,
ginger, sambal, and the rice and toss to heat through.
Season with salt and pepper and remove from heat.
While the fried rice is cooking, in a bowl, combine
the mango, yogurt and cilantro and set aside. To serve,
mold rice in a small bowl and turn over on plate.
Drizzle with mango yogurt and garnish with green scallions.
Serves 1
Chef's Quote
The first dish I ever cooked was fried
rice, when I was 10. Every Chinese house has leftover
rice so it's made frequently. Last year our family
converted to brown rice for health reasons but brown
rice actually makes an excellent fried rice since
it's a bit drier. For this dish, I chose shrimp- a
great protein that is virtually fat free and raises
good cholesterol. The mango yogurt sauce is inspired
by Indian raita and a great way to add fruit and dairy
to this dish. I love temperature contrasts in dishes
and this contributes a wonderful cooling element.
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