Shrimp Fried Rice
3 tbsp. vegetable oil
2 scallions, minced
1 garlic clove, minced
1 tsp. minced fresh ginger
1/2 pound medium shrimp, shelled, deveined and cut into 1/2" pieces
1/4 cup coarsely chopped water chestnuts
4 cups cold cooked rice
2 tbsp. soy sauce
1 tbsp. ketchup
1 tbsp. dry white wine
1/4 tsp cayenne
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.
Add rice and continue stir-frying until rice is hot, 3-5 minutes.
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