Serves: 4
Total Calories: 795
1. Shell and devein shrimp. Beat eggs. Slice fresh mushrooms. Chop onion. Mince ginger root.
2. Break up and loosen the cold cooked rice so that the individual grains separate and the rice is no longer lumpy. (This is most easily done if you wet your hands first.)
3. Heat oil. Add ginger root and stir-fry a few times. Add shrimp stir-fry until pinkish, then remove from pan.
4. Heat remaining oil. Add onion and mushrooms stir-fry to soften slightly (about 2 minutes).
5. Add rice, soy sauce and salt and stir-fry to heat through.
6. Return shrimp stir in only to reheat. Then fold in beaten eggs until they begin to set. Serve hot.
VARIATIONS:
* For the soy sauce, substitute oyster sauce.
* For the raw shrimp, substitute cooked shrimp. Add in step 3, along with beaten eggs, and stir-fry 1 minute. Then remove from pan. Pick up steps 4 and 5. Return shrimp and eggs in step 6.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Shrimp Fried Rice I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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