Special Fried Rice with Shrimp

Happy Monday:-) Check me out over at At Work, At Play or At Home All Day :-)

I am doing more menu planning with I'm an Organizing Junkie . Now, I am getting more ambitious and adding the weekend. Wish me luck:-)

Here is what I plan on serving this week:


Monday: Spaghetti Dinner
Tuesday: Chicken and Pasta
Wednesday: Special Fried Rice with Shrimp (see recipe below)
Thursday: Leftover Buffet
Friday: Eat Out
Saturday: Birthday Party with Cupcakes and Sloppy Joes
Sunday: Leftover Sloppy Joes

Special Fried Rice with ShrimpIngredients:
2-3/4 c water
1-1/2 c white rice
3 Tbps vegetable
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced
1/2 cup shredded carrots,
1 small red bell pepper, diced
4 scallions, thinly sliced on the bias
1/2 cups frozen peas
1/3 cups soy sauce
16 frozen shrimp

Directions:
1. Cook rice per package instructions.

2. Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.

3. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Serves 4

Nutrition (calculated from recipe ingredients)
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Calories: 449.14
Calories From Fat: 124.58
Total Fat: 14.08g
Saturated Fat: 1.81g
Cholesterol: 122.67mg
Sodium: 788.32mg Potassium: 359.92mg
Total Carbohydrates: 68.35mg
Fiber: 3.69g
Protein: 11.53g

Recipe Author: Rachael Ray Recipe Source: http://www.foodnetwork.com/

Recipe: $3.16
Serving: $0.79

Grilled Citrus Salmon with Lemon Rice and Cucumber Salsa

This moist salmon dish is bursting with the wonderful tartness of lemon and lime. It is a pefect light lunch or dinner for warm summer days and nights when you don't want a heavy meal bringing you down. Thanks Martha Stewart for the inspiration and the sauce recipe!

Salmon

4 Salmon fillets

Olive Oil for rubbing

Salt and pepper for taste

Citrus Sauce

Lemon Rice

2 cups instant rice

2 cups water

2 tbsps butter

1 Lemon, zested and juiced

Cucubmer Salsa

1 medium cucumber, cut into 1/8-inch chunks

1/4 cup chopped onion

1 tbsp fresh parsley, chopped

1 Lime, juiced

2 tbsp olive oil

Salt and pepper to taste

1. Rub salmon with olive oil and season with salt and pepper. Place salmon skin-side up on a hot grill pan. It need to be hot to get a good sear for a crispy skin and to lock in the juices. Cook 5 minutes a side.

2. While the salmon is grilling, prepare the Lemon Rice. Add all ingredients in a microwave-safe bowl. Cover and cook on high for 5 minutes. Let sit for 5 more minutes before serving.

3. While the rice is cooking, make the Cucubmer Salsa. In a medium bowl, toss cumcumber, onion and parsley together. In a small bowl, whisk lime juice and olive oil together until it thickens slightly. Season with salt and pepper.

4. To serve, scoop a mound of Lemon Rice in the middle of a dinner plate. Top the rice with the salmon and drizzle with Citrus Sauce . Spoon the Cucumber Salsa around the rice and salmon. Garnish with additional parsley and grilled lemon wedge, if desired.

Serves 4