Shrimp Fried Rice

Recipe Ingredients

4 tablespoons	60ml	Peanut oil
1/2 lb	227g / 8oz	Medium shrimp - shelled, deveined
2		Eggs - beaten with
1 teaspoon	5ml	Sesame oil
1		Green onions - finely chopped
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Red bell pepper - finely diced (small)
3 cups	480g / 16oz	Cold cooked white rice - broken in separate
		Grains
1/2 cup	118ml	Frozen organic peas - thawed
1/4 lb	113g / 4oz	Barbecued pork - cut into 1/2" cubes
		Salt - to taste

Recipe Instructions

Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.

Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir-fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B12 broadcast 01-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.