Shrimp fried rice #5
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 2 | Scallions; minced | |
| 1 | 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 |
| Salt and pepper | ||
Directions
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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