Shrimp Fried Rice

By á-43407

Ingredients

• 1 lb. (26 - 30 count) uncooked shrimp, shelled and deveined
• 1 t cornstarch
• 1/4 t salt
• 1/4 t freshly ground black pepper
• 3 T canola or other cooking oil
• 4 eggs, beaten
• 1/4 cup green onion, finely chopped
• 5 cups left-over, cold rice (rinse rice so it's not sticky)
• 1 1/2 cups (12 oz.) frozen carrots and peas, defrosted according to package instructions and well-drained
• 2 1/2 to 3 T soy sauce
• 1 1/2 t sesame oil

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.

Heat a large skilled or wok on high heat. When a bead of water sizzles and evaporates, swirl in 2 T of cooking oil than add shrimp and spread them out in a single layer. Cook about 1 minute each side, or until cooked through and no longer opaque. Remove to a bowl.

Over medium heat, add eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.

Wipe down the skillet or wok with a paper towel and return to high heat. Add 1 T oil and onions and cook green onion until fragrant.

Add rice and mix well. Spread rice evenly over heat and cook 1 to 2 minutes, stir and saute another 1 to 2 minutes. Rice should sizzle. Drizzle 2 T soy sauce over rice and stir well. Add sesame oil and vegetables and mix well.

Add cooked shrimp and cooked eggs to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add another T of soy sauce to taste, if desired.