Chinese: Shrimp Fried Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood, Meats, Grains | Chinese | Bar-b-q, Eggs, Main dish, Rice, Seafood | 3 | Servings |
INGREDIENTS
| c | Cold cooked rice | |
| 3 | Eggs, slightly beaten | |
| 1/3 | c | Raw shrimp, cleaned and |
| Slivered | ||
| 1/3 | c | BBQ pork |
| 1/2 | t | Cornstarch |
| 1 | t | Wine |
| 1 | T | Soy sauce |
| 1/4 | t | MSG, optional |
| 2 | Green onions, diced | |
| 1 | t | Salt |
| Peanut oil |
INSTRUCTIONS
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips. Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine. Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips. Serve hot. Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it. SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 187.6mg
Sodium: 1128.1mg
Potassium: 108.2mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.1g
Protein: 8.1g