Shrimp Fried Rice (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
2 large eggs |
kosher salt |
2 tablespoons vegetable oil |
1 1/2 tablespoons low-sodium soy sauce |
1 teaspoon sesame oil |
1/2 pound medium shrimp, peeled, deveined and cut into pieces |
1 tablespoon minced peeled ginger |
4 ounces fresh or frozen snow peas (thawed, if frozen), halved |
1 cup shredded carrots |
1 bunch scallions, chopped |
3 cups cooked white rice |
Directions:
1. Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
2. Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.
3. Photograph by Antonis Achilleos
|
|