Cilantro Salsa over Shrimp Fried Rice

Serves 4

Ingredients

Cilantro Salsa

  • 1 garlic clove, minced
  • ½ jalapeño pepper, seeded and chopped
  • 1 cup cilantro leaves, chopped
  • ½ cup mint leaves, chopped
  • 1 small onion, chopped
  • 2 teaspoons lemon juice
  • 1 Tablespoon seasoned rice vinegar
  • Pinch white pepper

Shrimp Fried Rice

  • 2½ cups cooked long-grain brown rice, cooled
  • 2 eggs, beaten
  • Oil spray
  • 1 Tablespoon vegetable oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • ½ pound small raw shrimp, peeled
  • 3 cups diced colorful vegetables (red bell pepper, green peas, bok choy, carrots)
  • 2 Tablespoons oyster sauce or hoisin sauce
  • 2 Tablespoons low-sodium chicken broth
  • 2 green onions, chopped
  • ½ teaspoon white pepper
  • 1 teaspoon toasted sesame oil

Method

Cilantro Salsa

  • In a food processor or blender, combine ingredients, pulsing 4-5 times.
  • Let rest 30 minutes to allow flavors to meld. Use within a couple of days.

Shrimp Fried Rice

  • Fork through cold rice to separate clumps.
  • Bring wok or heavy pan to medium heat, add oil spray, and scramble eggs until lightly set. Set aside.
  • Return wok to the burner, bringing to medium-high heat, then add oil and let heat. Stir-fry onion and garlic for 2 minutes to wilt onions. Add shrimp, vegetables, oyster sauce (or hoisin), and broth. Stir-fry another 3 minutes. Add rice and mix well.
  • Return eggs to the wok and season with green onions, white pepper and sesame oil. Top with salsa.

Per serving: 304 calories, 14g protein, 46g carbohydrate (8g fiber), 8g fat (1g sat, 7g mono/poly), 346mg sodium