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Shrimp Fried Rice by Buckwheat

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  • Shrimp Fried Rice by Buckwheat

    Shrimp Fried Rice

    3 T. oil, divided
    1 pound large shrimp, peeled & deveined
    2 eggs, slightly beaten
    1 T. grated fresh ginger
    1 bunch scallions, chopped
    About 1 cup frozen peas, thawed
    6 cups cook, cold rice
    2 T. soy sauce
    1 T. dry white wine
    1 t. dark sesame oil
    1 t. chili paste (optional)
    1/2 t. salt

    In a large non stick skillet or wok,over medium heat, add 1 T. of the oil:
    Add the shrimp and cook about 2-3 minutes per side. Transfer shrimp to a bowl and set aside. Return skillet to the heat and add 1 T. of oil and the eggs. Cook, stirring the eggs to scramble them, about 2 minutes. Transfer the eggs to the bowl with the shrimp. Return skillet to the heat and add remaining oil, ginger and scallions. Cook stirring until scallions soften, about 1-2 minutes. Add shrimp, egg and peas to the skillet and cook 1 minute. Stir in the cold rice and cook, stirring until heated through, about 3-4 minutes. Stir in the soy sauce, wine, sesame oil, chili paste, and salt. Cook, stirring constantly until well combined and the rice is hot, about 2-3 minutes longer.
    Serve immediately. Good stuff!