Shrimp fried rice

By Maverick19

Ingredients

• 1 1/2 cups long grain rice, rinsed and drained
• kosher salt
• 7 Tbsp vegetable oil, divided
• 12 raw medium shrimp, peeled, deveined and chopped
• 5 medium eggs, beaten
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1 cup frozen peas, thawed
• 3 Tbsp light soy sauce

Preparation

Step 1

1. In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and a generous pinch of salt, and return to a boil. Stir once; cover and simmer over low heat until the rice is tender and the water is absorbed, about 20 minutes. Remove from heat, and let steam for 20 minutes. Fluff with a fork and spread on a large baking sheet to cool completely, about 30 minutes.

2. In a very large skillet or wok, heat 2 Tbsp of the oil until shimmering. Add the shrimp and stir-fry over moderately high heat until nearly cooked through, about 3 minutes. Using a slotted spoon, transfer to a plate.

3. In the same skillet, heat the remaining 5 Tbsp of the oil until shimmering. Add the eggs, and stir-fry over moderately high heat until small curds form and the eggs are nearly cooked, about 2 minutes. Add the rice, sugar, pepper and generous pinch of salt, and stir-fry until the rice is hot, about 3 minutes. Add the shrimp, peas and soy sauce and stir-fry until the shrimp are cooked through and the peas are hot, 2-3 minutes. Season with salt and serve immediately.