Thai Fried Rice with Cilantro and Shrimp

My husband created this very low-fat fried rice, and oh, how I love it! The prep work is a little time-consuming, but it cooks very quickly, and makes a terrifically delicious and completely nutritious meal all by itself. It keeps and reheats beautifully, and is a staple of mine for work lunches. Make sure you have plenty of fresh lime wedges - they add the perfect tangy note to the smoky flavors of the rice.

Makes 6 Servings

4 Cups cold cooked jasmine rice
8 large cloves garlic
1/2 Cup packed fresh chopped cilantro
2 Tablespoons canola oil
1 Cup diced onion
1 Cup diced carrots
3/4 lb. peeled raw prawns
3 organic egg whites
1/4 Cup Thai fish sauce*
3 Tablespoons Mushroom Soy Sauce (Healthy Boy Brand)*
1 T brown sugar
1/4 Teaspoon white pepper
2 scallions, diced
1 Cup fresh or frozen green peas

Lime wedges for serving

Knead the cold rice gently through your fingers to separate the grains (rinse your hands in cold water first so the rice doesn't stick). Set aside. Blend the garlic and cilantro to a paste in a food processor. Place all ingredients within easy reach of the stove. Set a wok over medium-high heat. When it's very hot, add the oil, tilting wok to coat sides. When the oil is hot, add the garlic-cilantro paste, onion, and carrot, and fry until the onion is transparent. Add the shrimp and fry just until they begin to turn pink. Add egg whites, stirring them at the bottom of the wok until cooked, then mix them in to the other ingredients. Add the rice and stir well, then press the rice mixture into the bottom of the wok to fry for several minutes. Turn the mixture over, stir, and press down into the wok again. While rice is cooking, stir together fish sauce, soy sauce, sugar, and white pepper. Add the liquid down the sides of the wok, and stir well, and fry for 2-3 minutes. Add the scallions and peas, stir well and fry just until the scallions are limp. Serve fried rice with wedges of fresh lime. *Thai fish sauce and Healthy Boy Mushroom Soy Sauce are available in the ethnic section of some grocery stores, at Asian markets, or see Directory of Resources. All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.) All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.