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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an adaptation of the Cantonese classic. In China fried rice is seasoned with salt rather than soy sauce (which darkens the grains). However, a bit of soy sauce for extra flavor is nice. Ingredients:
2 bunches scallions |
3/4 pound cooked and peeled medium shrimp (about 18 large) |
5 cups chilled chinese-style white rice |
2 large eggs |
2 tablespoons chicken broth |
2 tablespoons chinese rice wine or sake |
1 tablespoon soy sauce |
1 teaspoon salt |
1 teaspoon asian sesame oil |
1/4 teaspoon freshly ground black pepper |
2 tablespoons corn or safflower oil |
1 tablespoon minced peeled fresh gingerroot |
a thawed 10-ounce package frozen peas |
Directions:
1. Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs.
2. Make seasoning liquid: In a small bowl stir together seasoning liquid ingredients.
3. In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions and gingerroot and stir-fry 1 minute. Add shrimp and peas and stir-fry until heated through. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
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