CHINESE FRIED RICE WITH SHRIMP AND PEAS
This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, one pot, main course, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams
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Emily Daly
e.d70@gmail.comThank you for sharing this recipe!
KAIF KHATTI
kaif-k@hotmail.comI will definitely be making this again.
Siciid Maseexde
m_s41@yahoo.comThis recipe is a keeper!
H Kawsar
kawsar10@yahoo.comYum!
Dell Bland
bland.d14@yahoo.comThis was a great recipe! I used frozen shrimp and peas, and it still turned out really well.
James Boone
james-b@gmail.comI've made this fried rice several times now and it's always delicious. The flavors are well-balanced and the texture is perfect.
Lorifiya Alyse
alysel@yahoo.comThis recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my kids.
Mushroom Kidd
m.k2@gmail.comI'm not a big fan of shrimp, so I substituted chicken in this recipe. It turned out just as good!
Sabbir ubiswas
usabbir@hotmail.co.ukThis fried rice is a staple in my house. It's a great way to use up leftover rice and it's always a crowd-pleaser.
Trentity Young
trentity.y95@aol.comI love this recipe! It's so easy to make and always turns out delicious. I usually add some extra vegetables, like carrots and broccoli.
Twenzino Rip
t60@yahoo.comThis was my first time making Chinese fried rice and it turned out great! The instructions were easy to follow and the dish was ready in no time.
vin samban
s_vin76@aol.comI followed the recipe exactly and the rice turned out perfect. It was fluffy and flavorful, and the shrimp and peas were cooked just right.
Geovanny Hernandez
h.g69@yahoo.comThis fried rice was a hit with my family! The flavors were amazing and the shrimp and peas added a nice texture. I will definitely be making this again.