FRIED****Yangzhou Fried Rice with Shrimp

By Unblond1

Good basic recipe, method is easy and quick once rice is cooked, with tweaks noted

Ingredients

• 3/4 cup brown basmati rice
• 4 oz. cooked shrimp or chinese pork or leftover poultry (the shrimp is just okay)
• 1 cup frozen peas
• 1 tbsp. EVOO
• 6 green onions, finely chopped
• 1 tablespoon finely shredded or chopped fresh ginger + some garlic (not used first time)
• 1 egg, lightly beaten
• 1 1/2 tbsp. chicken broth
• 1 tbsp. sake
• 2 tsp. light soy sauce - double this
• 1/2 tsp. salt, or to taste
• 1/2 tsp. sesame oil - double this
• 1/4 tsp. freshly ground black pepper (DON'T add five spice powder - that's a mistake)

Details

Servings 6

Preparation

Step 1

Make a thin pancake with the egg, set aside to cool then chop into small squares.

Cook the rice in the rice cooker early in the day or the day before and allow to cool completely, stirring once or twice to break up. (It takes about 1 1/2 hours in the rice cooker but the end result has a nice crispy bottom, which adds to the final texture.)

Heat a wok over high heat, add the oil and heat until hot. Stir-fry the onions and ginger for one minute. Reduce the heat, add the shrimp and the peas and toss lightly to heat through, add the egg and stir a bit, then add the rice. Stir to separate the grains and heat through, increasing the heat as necessary.

Stir in the remaining ingredients, toss lightly and serve.

*NUTRITION:*

* Calories - 195
* Fat - 5.3
* Sat Fat - 1.0
* Carbs - 29.9
* Fibre - 2.6
* Protein - 9.2