Shelly's Recipe

SHRIMP FRIED RICE (Paula Deen)

Category: Fish and Seafood

4 tbsp soy sauce (divided use)
1 pound medium shrimp, peeled and deveined
5 tbsp vegetable oil (divided use)
2 large eggs, lightly beaten
1 cup finely chopped carrots
1/2 cup minced green onion
5 cups cooked long-grain white rice, chilled
1 cup frozen peas, thawed
2 tsp oyster sauce
Frozen egg rolls, cooked (optional)

In a medium bowl, combine 2 tbsp soy sauce and shrimp, tossing gently to coat. Let stand at room temperature for 30 minutes.

In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Add eggs and cook, stirring frequently, until eggs are set but moist. Remove from pan and set aside.

Add 1 tbsp oil to skillet, and heat over medium-high heat. Add shrimp and cook, stirring frequently, for 1 to 2 minutes, or until shrimp are pink. Remove from pan and set aside.

Add remaining 3 tbsp oil to skillet and heat over medium-high heat. Add carrots and green onion; cook, stirring frequently, for 1 minute. Add rice, and cook, stirring frequently, for 5 to 7 minutes, or until rice is heated through. Stir in peas, and cook, stirring frequently, for 1 minute. Stir in remaining 2 tbsp soy sauce, oyster sauce, eggs and shrimp. Serve immediately with egg rolls, if desired. Serves 6-8