FRIED RICE WITH SHRIMP
Home-delivered fried rice from a Chinese restaurant is one thing (and sometimes very welcome), but this is altogether different.
This fried rice is so lush and wonderful that it can well be an entrée for luncheon, dinner, or supper. Don't underestimate appetites here – this one's a winner!
Makes 4 portions
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1 tablespoon corn oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 cup sliced onion
1/2 medium head Chinese cabbage, coarsely chopped
3 cups cooked long-grain white rice
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup chicken stock
1 cup cooked peas
8 ounces small shrimp, shelled, deveined, and cooked*
2 eggs, beaten
2 tablespoons thinly sliced scallions (green onions), for garnish
Please Note: Our shrimp will arrive uncooked. Simply
boil in salted water for 1-2 minutes and cool for use in this recipe.
||Heat the oil in a wok or a large skillet, and sauté the garlic, ginger, and onion over medium-low heat until soft, about 5 minutes.|
||Add the cabbage; raise the heat to medium, and sauté, stirring constantly, until limp, about 10 minutes.|
||Add the rice, soy sauce, sherry, and stock. Cook for 3 minutes, stirring constantly. Then add the peas and shrimp, and cook for 1 minute.|
||Make a small hole in the center of the rice mixture, and pour the eggs into the hole. Cook the eggs for about 1 minute, stirring with a fork; then gently fold the eggs into the rice.|
||Serve immediately, garnished with the scallions.|
Excerpted from THE NEW BASICS COOKBOOK copyright © 1989 Julee Rosso, Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.