No forks allowed! Show off your chopsticks skills with this Asian experience. Toasted rice and water chestnuts compose a magnetic taste and texture to the gingery shrimp. Add a pop of color with green peas and enjoy.
1 tablespoon oil
1 1/4 cup uncooked rice
1 1/2 cup chicken broth
1 teaspoon ground ginger
3 tablespoons soy sauce
1 pound medium shrimp, peeled and deveined
1 package (10 ounce size) frozen baby peas, no need to thaw
1 can (8 ounce size) sliced water chestnuts, drained
3 scallions, sliced
Heat the oil in a saucepan over medium heat. Add the rice and cook, stirring frequently, until it is lightly toasted. Add the broth, ginger, and water. Bring to a boil then reduce the heat to low. Cover the pan and cook for 15 minutes or until the rice is nearly tender.
Add the soy sauce, shrimp, peas, and water chestnuts. Mix well then cover the pan and cook for 7-9 more minutes or until the rice is tender and the shrimp is cooked.
Stir in the scallions and serve immediately.
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