Shrimp fried rice #5

Yield: 6 Servings

Measure Ingredient
3 tablespoons Vegetable oil
2 \N Scallions; minced
1 \N Clove garlic; minced
1 teaspoon Minced fresh ginger
½ pounds Medium shrimp; shelled, deveined and cut into 1/2\" pieces
¼ cup Coarsely chopped water chestnuts
4 cups Cold cooked rice
2 tablespoons Soy sauce
1 tablespoon Ketchup
1 tablespoon Dry white wine
¼ teaspoon Cayenne
\N \N Salt and pepper

This recipe comes from "365 Ways to Cook Chinese".

1. In a wok, heat oil until just smoking. Add scallions, garlic, and ginger. Stir-fry over high heat until aromatic, about 30 seconds. Add shrimp and water chestnuts. Stir-fry until shrimp turns pink, about 3 minutes.

2. Add rice and continue stir-frying until rice is hot, 3-5 minutes.

3. In a small bowl, combine soy sauce, ketchup, wine and cayenne. Pour over rice and stir to mix well. Season to taste with salt and pepper. Remove from heat and serve. Serves 6 to 8. Enjoy! Barb stebar@...

STEBAR@...

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