Asian: Fried Rice 12 by Recipe Cottage

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	Fried Rice 12

		Shrimp Fried Rice 3 cups cold cooked short grain rice 1 cup raw small to medium shrimp, peeled and deveined 3 eggs Chinese cooking wine Soy sauce Sesame oil 6 scallions peanut oil 1/2 cup diced Smithfield style ham (optional) 1/2 cup fresh or thawed, frozen green peas (optional) 1/2 cup diced celery blanched for 2 minutes and drained (optional) If desired cut the shrimp into smaller pieces. Mix the shrimp with 1/2 Tb soy sauce and 1 Tsp cooking wine in a small bowl and let sit for at least 15 minutes. Beat the eggs with 1 Tbsp soy sauce and 1 Tsp sesame oil. Heat 1 Tbsp of oil in a wok. When hot pour in the egg mixture and tip wok to swirl the egg around. Use a cooking scoop to lift the edges and allow liquid egg to flow under the cooked part. You want a "pancake" of egg 8-12 inches in diameter. Remove from pan when fully cooked. Wipe out the pan with a paper towel and add 1/4c peanut oil. When hot add the rice at stir constantly and rapidly for 2-3 minutes, breaking up any clumps. Push the rice to the sides of the wok leaving an empty area in the center. Add 2 Tbsp oil to the center of the pan then add the shrimp, scallions, and any optional ingredients you are using. Stir fry for a minute or so until the newly added ingredients are partially cooked, then start mixing them in with the rice. Stir fry the entire mixture for a minute or two, then add the eggs. Continue to cook for another minute, cutting the eggs up with your cooking scoop. Taste for salt and serve at once.