Chinese: Shrimp Fried Rice
I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!
Yield
3 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
rice
cooked, cold |
*
|
||
| 3 | large |
eggs
slightly beaten |
|
| ⅓ | cup |
shrimp
raw, cleaned, and slivered |
*
|
| ⅓ | cup |
chinese barbeque pork
|
* |
| ½ | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
wine
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ¼ | teaspoon |
monosodium glutamate
optional |
*
|
| 2 |
scallions, spring or green onions
diced |
|
|
| 1 | teaspoon |
salt
|
|
|
peanut oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rice
cooked, cold |
*
|
| 3 | large |
eggs
slightly beaten |
|
| 79 | ml |
shrimp
raw, cleaned, and slivered |
*
|
| 79 | ml |
chinese barbeque pork
|
* |
| 2.5 | ml |
cornstarch
|
|
| 5 | ml |
wine
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
monosodium glutamate
optional |
*
|
| 2 | each |
scallions, spring or green onions
diced |
|
| 5 | ml |
salt
|
|
| 1 | x |
peanut oil
|
*
|
Directions
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips.
Heat peanut oil over high heat. Stir-fry shrimp and chicken.
When done, sizzle in 1 teaspoon wine. Add the cooked rice.
Stir until well-mixed. Add 1 tablespoon. soy sauce, ¼ teaspoon MSG and the diced green onion. Add 1 teaspoon salt (or more).
Stir-fry for at least 10 minutes over MEDIUM heat. Add egg strips.
Serve hot.
Note:
The cooked rice should not be sticky. It might even be better to use day-old rice.
If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.
