Jasmine rice with shrimp and peas
Reduced-sodium chicken broth
2 Tbsp, juice only
Low sodium soy sauce
Dark sesame oil
Red pepper flakes
2 tsp, divided
½ pound(s), peeled and deveined
1 medium, cut into matchstick-thin strips (about 1 cup)
6 medium, thinly sliced
1 Tbsp, drained and chopped
2 medium clove(s), minced
Uncooked jasmine rice
Frozen green peas
- Whisk the broth, oyster sauce, ginger juice, soy sauce, sesame oil, and crushed red pepper in a small bowl; set aside.
- Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook, turning often, until opaque in the center, about 3 minutes. Transfer the shrimp to a bowl.
- Add the remaining 1 teaspoon canola oil to the same skillet, then add the carrot, scallions, ginger, and garlic. Cook, stirring constantly, until fragrant, about 2 minutes. Add the rice, tossing to coat. Stir in the broth mixture; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 20 minutes.
- Add the shrimp and peas to the skillet and cook, stirring frequently, until heated through, about 3 minutes. Yields 1 1/3 cups per serving.