pat's Recipe

Shrimp Fried Rice

Category: Rice/grain

4 Tbsp soy sauce, divided
1 lb medium fresh shrimp, peeled and
deveined
5 Tbsp vegetable oil, divided
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 temp for 30 minutes.
In a large skillet or wok, heat 1 Tbsp oil over medium-high heat. Add eggs, 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 5-7 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.