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LOCATION: Recipes >> Asian >> Fried Rice 15

Print this Recipe    Fried Rice 15

Shrimp Fried Rice

1/2 pound medium shrimp, peeled, washed, deveined, sliced in half

1 1/2 tablespoons rice wine
1 teaspoon minced fresh ginger
1/2 teaspoon sesame oil

2 tablespoons non-fat chicken broth, or water
1 1/2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil

2 tablespoons corn or safflower oil, divided
2 large eggs, lightly beaten
3/4 cup minced scallions
1 1/2 cups frozen peas, thawed
5 cups cold cooked white (or brown rice), fluffed with fork

Place shrimp in a bowl, add the wine, giner and oil, and toss to
coat. Cover with plastic wrap and let stand at room temperature
for 20 minutes.

Combine the broth, wine, soy, salt and sesame oil and set aside.

Heat a wok or a skillet, add 1 Tbsp of the oil, and heat until hot.
Add the shrimp and stir-fry over high heat until they turn pink,
about 2 minutes. Remove with a handled strainer or a slotted spoon
and drain. Wipe out the pan.

Reheat the pan, add the remaining 1 Tbsp of oil, and heat until
hot. Add the eggs and stir-fry over high heat for about 30 seconds
to scramble. Add the minced scallions and stir-fry for about 1
minute. Add the peas and stir-fry briefly to heat through. Add the
rice, breaking it up with a spatula, and cook for 2-3 minutes,
until heated through. Add the shrimp and the sauce mixture, toss
to coat, and transfer to a serving dish. Serve immediately.

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8 of 15 people found the following review helpful:
Taste: Ease of Prep: Appearance:
spicy fried rice, February 20, 2004 - 11:24 AM
Reviewer: ABBY from UK
the recipe is fab but could do with a bit of carrots and chilli a bit of extra veg, to give it some colour and flavour

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