Shrimp Fried Rice

By Addie

We loved having Grandma's version of Chinese takeout on Friday nights, especially after she taught us how to use chopsticks.

Ingredients

• 1 cup long-grain rice
• 2 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 1 can (6 ounces) water chestnuts, drained
• 6 green onions, sliced
• 1/4 pound ham
• 1/2 cup frozen peas, thawed
• 1/2 pound cooked shrimp, peeled and deveined
• 2 tablespoon light soy sauce
• 2 tablespoon fish sauce or dark soy sauce

Preparation

Step 1

Cook the rice in lightly salted boiling water according to the package directions. Drain and rinse in cold water. Set aside.


Meanwhile, beat the eggs, salt and pepper in a small bowl. Heat 1 tablespoon oil in a medium skillet. Add the eggs and tilt the skillet to spread the eggs into a thin layer. Stir to scramble. Transfer the eggs to a plate.


Slice the water chestnuts and ham. Add the water chestnuts, onions and peas to the skillet. Stir-fry until the onions are just softened, about 2 minutes. Add the shrimp and ham. Stir-fry until heated through, about 1 minute longer.


Add the rice and cook, stirring constantly, until heated through, 2–3 minutes. Stir in the soy sauce, fish sauce and scrambled eggs. Serve immediately.