Shrimp Fried Rice with Ginger
Vegetables from the supermarket salad bar get an Asian spin. Start with purchased wonton soup, and serve a mixed green salad with ginger vinaigrette alongside the rice. Sliced pineapple with coconut sorbet is the perfect finish. Look for hoisin at Asian markets and in the Asian foods section of most supermarkets.
1 6.6-ounce package rice pilaf mix with toasted almonds
2 tablespoons oriental sesame oil
4 1/2 cups mixed chopped assorted salad bar vegetables (such as broccoli florets, red bell pepper, mushrooms, and red onion)
1 pound uncooked large shrimp, peeled, deveined
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons hoisin sauce
Cook rice with its flavoring packet according to package directions.
Heat sesame oil in heavy large nonstick skillet over medium-high heat. Add vegetables, shrimp, ginger, and garlic. Stir-fry until vegetables are crisp-tender and shrimp are just opaque in center, about 4 minutes. Add cooked rice and hoisin sauce to skillet. Stir to blend. Season to taste with salt and pepper.
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