Shrimp egg rice
6 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | pounds | Long grain rice; cooked and fluffed with fork |
| 2 | Eggs | |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Oil |
| 2 | Green onions; chopped | |
| 1 | Large onion; chopped | |
| 2 | Garlic cloves; chopped | |
| ¾ | cup | Peeled shrimp |
| ¼ | cup | Shelled peas |
| 2 | tablespoons | Dark soy sauce |
Directions
Beat eggs with a pinch of salt. Heat 1 tablespoon of oil in a wok and cook teh onions until soft, but not brown. Pour in the egg and stir gently, until the mixture is set. Remove the egg mixture and set it aside.Heat a further tablespoon of oil and fry the garlic, shrimp, peas and green onions quickly for 2 minutes. Remove from the wok and set aside.
Heat the remaining oil in the wok and stir in the rice and remaining salt. Stir-fry, to heat the rice through, then add the egg and the shrimp mixtures and the soy sauce, stirring to blend thoroughly. Serve immediately. [Rice can be cooked and frozen for up to 6 weeks.
Frozen rice should be defrosted and rinsed, before being used in this dish].
from The Fish and Seafood Cookbook by Judith Ferguson Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY BREEZE FOOD SECTION, JULY 15, 1992