Shrimp fried rice
Method:
Run the frozen shrimp under warm running water, pat dry with paper
towels, shell and devein. Chop into small pieces. Add the marinade
ingredients and marinate for 15 minutes.
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Shrimp fried rice |
Dice the ham, onion and green onion.
Beat the eggs lightly, add a dash of salt, and mix. Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour
1/2 of the egg mixture into the wok and cook over medium heat, turning
over once. Cook the other half the same way. Cut the egg into thin
strips, and save for later.
Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the
onion and shrimp on high heat for a few moments, remove and set aside.
Do the same for the green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry
the rice. Add a bit of soy and oyster sauce if desired. Add the other
ingredients except the egg and green onion and combine thoroughly. Serve
the fried rice with the strips of egg on top and the green onion as
garnish.
Tip: Shrimp fried rice is a great recipe for nights when
you're looking for a quick way to use up leftovers. Feel free to
experiment with using fresh mushrooms or other vegetables in place of
the peas, and to double up on the ham if you don't have frozen shrimp.
Ingredients
4 cups cold cooked rice
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup peas
4 to 5 tablespoons oil for stir-frying, or as needed
4 ounces frozen uncooked shrimp, unshelled
Marinade:
1 tablespoon oyster sauce, or to taste
1 tablespoon soy sauce, or to taste
1 teaspoon salt, or to taste
Pepper to taste
1 teaspoon cornstarch mixed with 1 1/2
teaspoons water |
