Shrimp And Vegetable Fried Rice - cooking recipe

Ingredients

1/2 cup brown rice
1/4 teaspoon salt
1 1/4 cups water
1 1/2 ounces sugar snap peas or 1 1/2 ounces snow peas, strings removed
1/4 cup chicken stock, divided
1 tablespoon low sodium soy sauce
1 teaspoon canola oil, divided
4 ounces small shrimp, peeled, deveined, cut in 1/2 crosswise
1 small onion, cut lengthwise 1/4 inch thick
2 garlic cloves, minced
1 tablespoon grated ginger
3 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
1 stalk thin celery, strings removed, sliced thinly on diagonal
1 carrot, peeled and sliced into very thin half moons
1/4 red bell pepper, sliced into 3/4 inch long match sticks
1 pinch black pepper
1/3 cup bean sprouts, heads and tails removed
2 scallions, sliced into 3/4 inch long matchsticks
1/8 cup watercress leaf

Preparation

Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.