This Cantonese style shrimp and vegetable fried rice is absolutely yummA complete meal that is healthy, easy and can be ready in a jiffy. Enjoy and treat your friends to the authentic Chinese flavors and tastes.
|Scallions||2 Bunch (200 gm)|
|Cooked peeled medium shrimp||3⁄4 Pound (18 Large)|
|Chinese style white rice||5 Cup (80 tbs) , chilled|
|Broth/Water / stock||2 Tablespoon|
|Chinese rice wine/Sake||2 Tablespoon|
|Soya sauce||1 Tablespoon|
|Asian sesame oil||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Corn oil/Safflower oil||2 Tablespoon|
|Minced peeled ginger||1⁄2 Tablespoon|
|Minced peeled garlic||1⁄2 Tablespoon|
|Onion||1 Tablespoon , chopped|
|Frozen peas and vegetables||10 Ounce|
Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs.
Make seasoning liquid:
In a small bowl stir together seasoning liquid ingredients.
In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions and gingerroot and stir-fry 1 minute. Add shrimp and peas and stir-fry until heated through. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly