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Categories:
bunches scallions shrimp chilled Chinese eggs chicken broth Chinese rice soy sauce salt Asian sesame oil freshly ground black pepper corn gingerroot frozen peas
Viewed: 17 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- In a small bowl stir together seasoning liquid ingredients.
- 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.
