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Shrimp Fried Rice - Shrimp Fried Rice Recipe

Thursday, December 3, 2009

                                           Shrimp Fried Rice - Shrimp Fried Rice Recipe

Shrimp Fried Rice - Shrimp Fried Rice Recipe Ingredients

2 teaspoons plus

2 tablespoons
peanut oil

1⁄2 cup fresh or defrosted frozen peas

2 large eggs, lightly beaten

3⁄4 pound small shrimp (more than
3 scallions, thinly sliced 55 per pound), peeled and deveined, or precooked cold1
garlic clove, minced
water (or baby) shrimp, thawed

1 teaspoon minced ginger

3 cups cooked white rice, cooled thoroughly

1 celery stalk, cut into 1⁄8-inch dice

1 tablespoon soy sauce

1 carrot, cut into 1⁄8-inch dice

Shrimp Fried Rice - Shrimp Fried Rice Recipe Cooking process

1.Place a large wok or skillet (preferably nonstick) over medium heat until it is hot but not smoking. Add 2 teaspoons of the peanut oil and swirl it around to coat the wok. Add the eggs and scramble them very quickly. When the eggs are just set, transfer to a plate and set aside.

2.Wipe out any bits of egg sticking to the wok, turn the heat up to high, and place the wok over the heat. Allow it to get very hot again. Add the remaining 2 tablespoons peanut oil, then add the scallions, garlic, and ginger. Stir and toss them for 20 seconds.

3.Add the celery and carrot; cook, stirring and tossing, for another 30 seconds. Add the peas and the raw shrimp, if using, and toss and stir until the shrimp are pink and firm, about 2 minutes. Lower the heat to medium if the vegetables begin to burn.

4.Raise the heat to high and add the rice and the precooked shrimp, if using. Stir and toss for 2 minutes, or until the rice is hot and the grains are separate and well distributed among the other ingredients.

5.Toss the eggs back into the wok, along with the soy sauce, and cook, stirring and tossing, for 30 seconds more. Serve immediately or at room temperature.Shrimp Fried Rice - Shrimp Fried Rice Recipe


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