Quick Fix: Save a step, use a skillet to make Shrimp Fried Rice

McClatchy-Tribune News Service (MCT) - I love fried rice, but I don't always have time to cook some rice first and then stir-fry it. This recipe for Skillet Shrimp Fried Rice uses a one-step method that produces a delicious dish with very little effort.

The uncooked rice is first browned in a skillet and then the other ingredients are added. The secret is to make sure the rice is evenly browned before adding the broth. I also use a large skillet. The larger cooking surface helps the rice cook faster.

I served Spicy Chinese Cucumbers with this easy entree. Start the cucumbers first so they can marinate while you prepare the rest of the meal.

This meal contains 537 calories per person with 23 percent of calories from fat.

Helpful Hints

_Crushed red pepper or red pepper flakes can be found in the spice rack at the supermarket.

_Look for shelled, uncooked shrimp in the seafood department or frozen food section.

_Measure the chicken broth and soy sauce together in a microwave-proof measuring jug and heat in the microwave to save using another pot.

_You can substitute red wine vinegar for rice vinegar.

_2 teaspoons ground ginger can be substituted for fresh ginger.

Countdown

_Start cucumbers.

_Make Fried Rice.

_While rice cooks finish cucumber salad.

Wine suggestion: Ginger, soy and red pepper make these dishes spicy enough to go nicely with a full-bodied, sometimes slightly sweet white chenin blanc. Keep in mind that the California ones are often a bit sweeter than the French ones.

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SPICY CHINESE CUCUMBERS

1 medium cucumber, peeled and thinly sliced (2 cups)

2 teaspoons sesame oil

2 teaspoons low-salt soy sauce

1 teaspoon sugar

Ľ teaspoon crushed red pepper

1 tablespoon rice vinegar

Mix oil, soy sauce, sugar, crushed red pepper and vinegar. Add cucumbers and toss in sauce. Makes 2 servings.

Per serving: 72 calories, 1 grams protein, 7 grams carbohydrate, 5 grams fat, 51 percent of calories as fat, 1.5 grams fiber, no cholesterol, 322 milligrams sodium.

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SKILLET SHRIMP FRIED RICE

2 teaspoons sesame oil, divided use

˝ cup long-grain white rice

2 medium garlic cloves, crushed

1 tablespoon chopped fresh ginger

1 14.5-ounce can fat-free, low-salt chicken broth (scant 2 cups)

1 tablespoon low-salt soy sauce

1 cup frozen peas

ľ pound large shrimp, peeled and deveined

1 cup chopped fresh parsley

Salt and freshly ground black pepper

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add rice and saute until rice is evenly browned, about 3 minutes. Add garlic and ginger and saute 1 minute. Meanwhile, mix broth and soy sauce and heat mixture until it starts to boil. This can be done in a microwave on high for 2 minutes. Add to skillet and bring to a simmer. Lower heat to medium, cover and simmer 10 minutes. Add shrimp and peas. Cover and simmer 5 minutes or until shrimp is cooked through and water evaporated. Add parsley and second teaspoon oil. Toss well. Add salt and pepper to taste. Makes 2 servings.

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Per serving: 465 calories, 40 grams protein, 54 grams carbohydrate, 9 grams fat, 17 percent of calories as fat, 1.9 grams fiber, 198 milligrams cholesterol, 498 milligrams sodium.

SHOPPING LIST

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: ľ pound large shrimp, peeled, 1 medium cucumber, 1 jar crushed red pepper, 1 small bottle sesame oil, 1 bottle rice vinegar, 1 small piece fresh ginger, 1 small package frozen peas and 1 small bunch fresh parsley.

Staples: Long-grain white rice, fat-free, low-salt chicken broth, garlic, low-salt soy sauce, sugar, salt, and black peppercorns

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Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Portion Plan" and "Prevention's Fit and Fast Meals in Minutes." Visit Linda on her Web page at www.DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com.

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© 2008, Distributed by McClatchy-Tribune Information Services.