Fried Rice With Shrimp
|Eggs||2 , beaten|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Grated ginger root||1 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Shelled cooked shrimp||1 Cup (16 tbs), halved lengthwise|
|Peas||1 Cup (16 tbs) (Cooked/Canned)|
In small bowl combine beaten eggs, soy sauce, dry sherry, and pepper; set aside.
Preheat wok or large skillet over high heat; add the cooking oil.
Stir-fry the garlic and the gingerroot in hot oil for 30 seconds.
Add chopped onion; stir-fry about 1 minute or till onion is crisp-tender.
Stir in the cooked rice, shrimp, and peas.
Cook, stirring frequently, for 6 to 8 minutes.
While stirring constantly, drizzle the egg mixture over the rice mixture.
Cook, stirring constantly, till eggs are set.