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Shrimp Fried Rice II
Very good, but I had to bulk it up a bit to make 4 main dish-sized servings. I changed four things, and I think it made the overall meal better. (1) used 1 lb of shrimp. (2) I subbed out the bean sprouts in favor of some diced pre-steamed carrots and zucchini. It's not as authentic, but made it a bit healthier. (3) I left out the salt and used reduced sodium soy sauce. It was the perfect taste, and much better for anyone watching their sodium intake. (4) I used long grain brown rice instead of white which I cooked in a rice cooker and just let sit out for about an hour to cool before cooking. My husband and I both thought it was the best homemade fried rice we'd ever had, and I'll definitely make it again. Thanks!
1 user found this review helpful
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Reviewed On:
Oct. 15, 2009
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