Ginger & Basil Fried Rice
Chicken, shrimp, bright veggies, ginger and basil make this fried rice not only a tasty, but a pretty dish! Adjust the heat to your taste buds!
Servings: 6
Calories: 503kcal
Ingredients
- 20 ounces of cooked day old, Basmati or Jasmine Rice
- 2-4 Tablespoons Sesame Oil
- 2 Tablespoons fresh minced ginger I love the Gourmet Garden Brand
- 2 cups washed and sliced leeks white and light green parts only
- 1 1/2 cups shredded carrots
- 2 cups purple cabbage shredded
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/3 cup low sodium soy sauce
- 2 Tablespoons brown sugar
- 2 cups raw shrimp
- 2 cups shredded cooked chicken
- 4 eggs whisked
- 4 green onions sliced
- 2 Tablespoons basil leaves chopped
- 1/4 cup chicken stock
Instructions
- In a wok or a large skillet, heat oil. When oil is hot add ginger, leeks, carrots and cabbage. Stir a bit, add 1/2 of the soy sauce, cayenne, black pepper and sugar and saute for a few minutes.
- Add chicken, shrimp and onions, cook until shrimp turns pink. (mine were cooked already, so I put them in and just stirred it all together.)
- Push mixture to one side of the skillet. Increase the heat to high, add a little oil to the empty side of the pan, add whisked egg and scramble them. Lower to medium-high, and mix together.
- Add rice, stock, remaining soy sauce and basil leaves. Saute until the liquid is absorbed. Salt as needed.
- Serve.
Nutrition
Serving: 1g | Calories: 503kcal | Carbohydrates: 49g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 262mg | Sodium: 1057mg | Fiber: 3g | Sugar: 8g