Ingredients:
·
1 ½ cups
uncooked white rice
·
½ cup
chopped onion
·
¼ cup
chopped green onion
·
¾ cup frozen carrots and peas, defrosted
·
2 eggs
beaten
·
1 ½ cup shrimp
(Peeled and deveined without tail)
·
1 cup
fresh bean sprouts
·
¼ tsp
black pepper powder
·
1 tsp salt
·
4 tbsp soy
sauce
·
3 tbsp
vegetable oil
·
¼ tsp
sesame oil
Preparation:
In
a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover
and simmer for 20 minutes. Allow rice to cool. In a bowl, toss the shrimp with
the salt and pepper and marinate for 10 minutes. Heat a wok or large sauté pan
on high heat and then add only 1 tablespoon of the cooking oil and swirl to
coat pan. Cook the shrimp untouched, only by turning sides, for about one
minute and then remove the shrimp from the pan onto a plate, leaving as much
oil in the pan as possible.
Turn the heat to medium and let the pan heat
up again. Pour in the eggs, stirring in a quick motion to break up and scramble
the eggs. Then dish out the eggs of the frying pan onto the same plate as the
cooked shrimp. Use a paper towel to wipe the same wok or sauté pan clean (no
need to wash) and return to high heat with the remaining 2 tablespoon of
cooking oil, swirling to coat. When the oil is very hot, add the onions and
bean sprouts and stir fry for about 3 minutes. Then mix in the green onions and
cook for about half a minute on medium heat. Add in the rice and stir well to
mix in throughout. Spread the rice all around the wok surface area and let the
rice heat up, untouched until you hear the bottoms of the grains sizzle, about
1-2 minutes.
Drizzle the soy sauce all around the rice and
toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing
to mix the rice evenly with all of the ingredients. Let everything heat back up
again. Taste and add an additional 1 teaspoon of soy sauce if needed. Shrimp fried
rice are ready. Enjoy!
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