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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Probably not the quickest fried rice but I promise, worth the effort. If you want it spicy hot, add chili peppers with the Chinese sausages or ham. It's imperative to have all the ingredients assembled and ready to add to the wok before beginning to cook. This dish is a complete meal in a wok so it will make double or more the servings if used as a side dish. Ingredients:
1 1/2 cups raw basmati rice, cooked at least 1 day in advance to make about 4 1/2 cups cooked rice |
1 cup raw small shrimp, shelled,deveined and split in half lengthwise |
1 teaspoon baking soda |
salt |
1/4 teaspoon salt |
1/2 cup peanut oil or 1/2 cup vegetable oil or 1/2 cup corn oil, divided |
1/2 cup thinly sliced chinese sausage (4 small) or 1/2 cup cooked ham, diced |
3 eggs |
1/2 cup cooked green peas, fresh or frozen |
salt |
3 tablespoons oyster sauce |
3/4 cup fresh bean sprout |
1/2 cup chopped scallion, green part included |
Directions:
1. Fluff the rice so that it's not sticking together; set aside.
2. Mix shrimp, baking soda and salt to taste; set aside for at least 15 minutes; rinse and pat dry.
3. Heat 1/4 cup oil in a wok or skillet until almost smoking; add shrimp and stir until pink, about 30 seconds; remove and drain in a sieve set over a bowl.
4. Heat the remaining 1/4 cup oil in the wok; add sausages or ham and stir until heated through; add rice, stir rapidly until heated and not browned.
5. Quickly make a well in the center of the rice and add the eggs, constantly stirring; when they are softly scrambled, start incorporating them by stirring in a circular fashion.
6. When rice and eggs are mixed, add peas and salt to taste; stir in oyster sauce and shrimp, tossing rice to blend everything; stir in bean sprouts and stir another 30 seconds; add scallions and serve immediately.
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