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Shrimp Fried Rice

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© 2010 Helana Brigman
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When trying to master the art of Asian cooking (at home), there are certain recipes that absolutely have to make it onto your to-do list: chow mein, lo mein, dumplings, soup, and this recipe, Shrimp Fried Rice.

The art of making Shrimp Fried Rice at home is to go easy on the oil and heavy on the fresh ingredients.  This combination renders a richly flavorful side dish, or shrimp rice entree that any Asian-food-loving fan might enjoy.  Follow the below list of ingredients for an easy, simple fried rice, but this recipe may also be made with a combination of fresh or fresh frozen peas and carrots.

Shrimp Fried Rice

Jaden Hair’s recipe

Ingredients:

* 8 ounces of shrimp, small, pre-cooked

* 1/4 teaspoon salt

* 1/2 teaspoon corn starch

* fresh ground black pepper

* 2 tablespoons cooking oil (i.e., vegetable, divided)

* 3 eggs beaten

* 2 green onion stalks, chopped

* 4 cups rice, previously cooked

* 3/4 cup sugar peas

* 1 tablespoon soy sauce

* 1 teaspoon sesame oil (w/ chili infusion for heat)

1.) Begin by preparing rice in a rice maker.  Cook and set aside.

2.) In a medium-size bowl, toss shrimp with salt, pepper, and cornstarch.  Allow to marinate for 10 minutes at room temperature.

3.) Warm large skillet (non-stick) or wok over high heat.  According to Jaden Hair, the pan should be hot enough that when you add “a bead of water to it, it instantly sizzles and evaporates.”  Add 1 tablespoon oil and coat pan.

4.) Add sugar peas and cook for 3-5 minutes, or until slightly tender, but still retaining a “crunch.”  Add 3 beaten eggs and cook until fully scrambled.  Add marinated shrimp, and another tablespoon of oil.  Mix pan ingredients so that egg, peas, and shrimp are all fully integrated.

5.) Add green onions, soy sauce, and sesame oil to the pan.  Mix to integrate.  Add 4 cups cooked rice and stir into wet mixture.  Turn off heat.

6.) Plate fried rice and drizzle with soy sauce or sesame oil according to personal preference.  Enjoy! Makes 6 servings.


Fried rice

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