My sophomore year in high school I started having these bizarre vertigo spells that would last for days on end. I couldn’t do anything, but lay in bed and try not to get sick from the nausea. Needless to say, this was pretty alarming for me and my mom. So I spent the better part of a month in and out of doctors’ offices going through test after test trying to figure out what was wrong. Nothing physical could be found, so I was ordered to record everything I ate or drank every day for a month. After doing this I learned that I have a severe MSG allergy. To my teenage mind, this absolutely sucked, because I loved Chinese food. Nevermind that I didn’t have some horrible disease. No I was crushed because my one of my favorite dishes, fried rice, was forever taken from me.
In college, when I really started to learn to cook, I started experimenting with Chinese dishes. Nothing came close to the fried rice and egg rolls I had enjoyed as a kid. Then a few years ago I discovered the Weight Watchers Annual Recipes for Success cookbooks and I found the fried rice I had been trying to recreate. And it was even a healthy recipe! You can imagine how elated I was upon finding this. I think I ate fried rice for a week solid.
Even now I still make this version (that I’ve modified from the original WW recipe) once every few weeks or so, because the Hubby and I love it so much. Not to mention it’s very easy to prepare and quick. Let the Cuisi do the chopping for you and you’ve got a tasty, healthy meal in under 30 minutes. If you’re not a fan of shrimp, I’m sure chopped chicken or pork would work just as well.
Shrimp “Fried” Rice
2 tsp. peanut oil
2 T thinly sliced shallots (about 1 large)
2 large eggs, lightly beaten
1 lb. peeled and deveined shrimp
4 c. cook jasmine rice
1 c. fully cooked refrigerated shelled edamame
1/2-3/4 c. shredded carrots
1/3 c. chopped green onions
1/4 tsp. black pepper
3 T low sodium soy sauce
2 T dark sesame oil
Heat oil in a large wok over medium-high heat. Add shallots and egg and stir-fry about 30 seconds, or until egg is soft-scrambled. Add shrimp and stir-fry 2 to 3 minutes or until pink. Add rice, edamame, carrots, green onions and pepper and cook for one minute, mixing well. Add soy sauce and sesame oil, stirring well.