CHINESE FRIED RICE w/SHRIMP & PEAS

By BobD

Ingredients

• 3 3 3 large eggs
• 2 2 2 tablespoons vegetable or canola oil
• 2 2 2 garlic cloves, minced
• 2 2 2 teaspoons minced fresh ginger
• 1/2 1/2 3/4-inch pound medium shrimp, peeled, deveined and cut in 3/4-inch pieces
• 1 1 1 tablespoon dry sherry
• 5 to 6 5 to 6 6 cups cooked and cooled basmati or long-grain rice
• 1 1 1 bunch scallions, thinly sliced, white and green parts separated
• 1/2 1/2 1/2 cup cooked fresh or thawed frozen peas
• 2 2 2 tablespoons soy sauce
• 1/4 1/4 1/4 cup chopped cilantro

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.

2. Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice scooping it up, then pressing it into the pan and scooping it up again for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.

Advance preparation: This dish is best served right away, but you can prepare the ingredients a few hours ahead.