Shrimp fried rice #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 2 | Eggs | |
| 1 | cup | Fresh mushroorns |
| 1 | Onion | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 4 | cups | Cold cooked rice |
| 2 | tablespoons | Oil |
| 2 | Or | |
| 3 | tablespoons | Oil |
| 1½ | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
Directions
1. Shell and devein shrimp. Beat eggs. Slice fresh mushrooms. Chop onion.
Mince ginger root.
2. Break up and separate the cold cooked rice, as in step 1 of "Simple Fried Rice".
3. Heat oil. Add ginger root and stir-fry a few times. Add shrimp; stir-fry until pinkish, then remove from pan.
4. Heat remaining oil. Add onion and mushrooms; stir-fry to soften slightly (about 2 minutes).
5. Add rice, soy sauce and salt and stir-fry to heat through.
6. Return shrimp; stir in only to reheat. Then fold in beaten eggs until they begin to set. Serve hot. VARIATIONS: 1. For the soy sauce, substitute oyster sauce.
2. For the raw shrimp, substitute cooked shrimp. Add in step 3, along with beaten eggs, and stir-fry 1 minute. Then remove from pan. Pick up steps 4 and
5. Return shrimp and eggs in step 6.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .