posted by ruth detroit area 01-03-102 5:38 PM
from the book "The 15-minute Chinese Gourmet"
Shrimp Fried Rice
10-16 oz. frozen cooked baby shrimp, thawed & drained
1/4 tsp white pepper
1/4 tsp sugar
1/4 tsp salt
1 tsp sesame seed oil
2 TB oil and swirl to coat
2 eggs, well beaten
dash salt
dash white pepper
2 TB oil
4 TB fresh green onion with tops, sliced
1/2 tsp salt
4 cups cooked rice (cooked at least a day in advance!)
1 (10-oz) pkg frozen peas, thawed (and drained if necessary)
Mix the first five ingredient together and set aside.
Heat skillet or wok on high for 30 seconds. 2 TB oil and swirl to coat; heat 1 minute longer. Add eggs, salt and white pepper. Stir-toss until liquid is set, but eggs are not dry or browned. Transfer cooked eggs to small bowl and break into small pieces, set aside.
Swirl 2 TB oil in same (hot) pan for 30 seconds. Add green onion, salt and cooked rice (cooked at least a day in advance). Stir-toss for 1 minute. Turn heat to med-low then stir-toss for 2 minutes longer, until all rice grains are coated with oil; add peas. Stir-toss for 2 more minutes. Add the cooked eggs (which have been set aside) and seasoned shrimp (which have been set aside. Mix well until heated thoroughly.