Shrimp fried rice #4
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion |
| 1 | cup | Peas |
| Salt & pepper to taste (up to) | ||
| 4 | tablespoons | Cooking oil |
| 1 | Egg beaten in a cup with | |
| ½ | teaspoon | Salt added |
| 1 | cup | Shrimp |
| 2 | tablespoons | Soy sauce |
| 1 | Rasher of bacon (diced) or any ham | |
Directions
First pre-prepare the boiled rice.
I use a large cup (mug/beaker) of long grain rice. Bring a saucepan that is two-thirds full of water to the boil. Add the rice grains and stir until the water re-boils. Cook for 9 minutes from this point and turn the heat down so that the water simmers gently. Remove the pan from the heat and fill to the top from the cold water tap. Drain well and then cover the pan and leave the rice to cool.
In a wok, or large based pan, heat the oil. Add the onions and diced bacon. Stir fry over a moderate heat for 2-3 minutes. Reduce the heat to low and add the beaten egg. When it has set, break it up into small pieces and stir. Turn up the heat and add the shrimps. Fry for 2 minutes. Add the peas and fry for 2 minutes. Add the soy sauce and mix well. Add the cool boiled rice and heat through, stirring constantly. Season with salt & pepper.
Serve and sprinkle with extra soy sauce while eating.
This is a very large helping for 2 people! Happy cooking & eating, Gary Martin. teecher@...
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