pat's Recipe

Emperor's Shrimp Fried Rice

Category: STIR-FRYS

Ingredients
1/2 pound medium shrimp, peeled, washed, deveined, sliced in half
1 1/2 tablespoons rice wine
1 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
2 tablespoons chicken broth, or water
1 1/2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
2 tablespoons corn or sunflower oil, divided
2 large eggs, lightly beaten
3/4 cup minced scallions
1 1/2 cups frozen peas, thawed
5 cups cold cooked white (or brown rice), fluffed with fork

Instructions
Place shrimp in a bowl, add the wine, ginger and oil, and toss to coat.

Cover with plastic wrap and let stand at room temperature for 20 minutes.

Combine the broth, wine, soy, salt and sesame oil and set aside.

Heat a wok or a skillet, add 1 tablespoon of the oil, and heat until hot. Add the shrimp and stir-fry over high heat until they turn pink, about 2 minutes.

Remove with a handled strainer or a slotted spoon and drain. Wipe out the pan.

Reheat the pan, add the remaining 1 tablespoon of oil, and heat until hot. Add the eggs and stir-fry over high heat for about 30 seconds to scramble.

Add the minced scallions and stir-fry for about 1 minute.

Add the peas and stir-fry briefly to heat through. Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until heated through.

Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving dish. Serve immediately.
Serves 4.