Recipe of the Week


Prep Time: 45 Minutes
Yields: 6 Servings

Here in South Louisiana, we are a culture of rice eaters! As the Vietnamese arrived in New Orleans after the Vietnam war to work in our shrimp industry, a new “CAsian” rice dish emerged…and we love it. And by the way, it’s calorie friendly with only 320 calories per serving.

1 pound (71–90 count) shrimp, peeled and deveined
4 cups cooked white rice
4 eggs, lightly beaten (or egg beaters)
3 tbsps olive oil
1 cup diced onions
¼ cup green bell pepper, sliced and diced diagonally
¼ cup red bell pepper, sliced and diced diagonally
¼ cup yellow bell pepper, sliced and diced diagonally
¼ cup thinly sliced garlic
1 (5-ounce) can sliced water chestnuts, drained and halved
1 cup sliced button mushrooms
¾ cup thinly and diagonally sliced green onions
3 tbsps low-sodium soy sauce
1 tbsp Sriracha sauce
1 cup frozen green peas, thawed
salt and black pepper to taste
granulated garlic to taste
1 tbsp sesame oil

In the bottom of a hot wok or skillet, add olive oil over medium-high heat. When oil begins to smoke, add onions, bell peppers, sliced garlic, water chestnuts and mushrooms then sauté 3–5 minutes or until vegetables are wilted, stirring constantly. Add shrimp and green onions then cook 5–7 minutes or until shrimp are pink and curled, stirring often. Add rice then cook 3–4 minutes, stirring frequently. Add soy sauce, Sriracha and peas then cook an additional 2–3 minutes or until heated through, mixing well to combine. Season to taste with salt, pepper and granulated garlic. Add eggs to rice mixture, stirring gently to combine and scramble. Cook 2–3 minutes or until thoroughly cooked. Additional soy sauce may be desired then drizzle dish with sesame oil before serving.

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