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Shrimp Fried Rice

21st.Century.Chef's picture
Ingredients
  Sherry 1 Tablespoon
  Lite soy sauce 1 Tablespoon
  Cornstarch 2 Teaspoon
  Granulated sugar 1 Teaspoon
  Small peeled shrimp 1⁄2 Pound
  Corn oil/Safflower oil 2 Tablespoon, divided
  Cold cooked rice 4 Cup (64 tbs)
  Green onions 1⁄2 Cup (8 tbs), chopped
  Stalk celery 1 , finely chopped
  Ginger root 1 Teaspoon, grated
  Eggs 2 , lightly beaten
  Salt To Taste
  Pepper To Taste
Directions

In a bowl combine Sherry, soy sauce, cornstarch and sugar; mix well.
Add shrimp; mix gently to coat.
Marinate for 1 hour.
Drain.
In a skillet heat 1 tablespoon oil over high heat.
Add rice, green onions, celery, water chestnuts, mushrooms and gingerroot.
Stir-fry until tender-crisp.
Add shrimp.
Stir-fry until shrimp turn pink.
Remove the shrimp mixture.
Add remaining 1 tablespoon oil.
Add eggs and salt and pepper.
Cook until set, stirring frequently.
Add the shrimp mixture; mix well.
Heat to serving temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice
Interest: 
Everyday, Healthy

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