Shrimp Fried Rice
Shrimp Fried Rice
- 2 cups chopped spring onions
- 350 g. cooked and peeled medium shrimp
- 4 cups Chinese
style rice, chilled - 3 eggs, lightly beaten
- 4 tbsp. chicken broth
- 2 tbsp. soy sauce
- 1 tsp. salt
- 1 tsp. sesame or corn oil
- 1/2 tsp. black pepper
- 1/4 cup corn oil
- 1 tbsp. freshly minced ginger
- 250 g. frozen peas, thawed
- Halve the shrimps lengthwise. Spread rice in a shallow tray and separate
grains with a fork. - In a small bowl stir together chicken broth, soy sauce, salt, sesame or
corn oil and black pepper. Keep aside. - In a deep heavy non-stick skillet heat corn oil over medium-high heat
until hot, and stir-fry eggs until scrambled. - Add spring onions and gingerroot and stir-fry 1 minute.
- Add shrimp and peas and stir-fry about 2 minutes.
- Add rice and cook, stirring frequently for 3-4 minutes, or until heated
through. - Stir seasoning liquid and add to rice, tossing to coat evenly.
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