Name: Shrimp Fried Rice with Sun Dried Tomatoes
Ingredients: 5 c Cooked Rice; 3 lg Eggs; beaten with a pinch; ; of white pepper and; ; salt; 1 ts Peanut oil; 1 1/2 ts Oyster sauce; 1 tb Chicken Stock; 2 ts Soy sauce; 1 ts White wine; 3/4 ts Sugar; 1 pn White pepper; 1/2 ts Sesame oil; 1 1/2 ts Minced ginger; 2 c Broccoli stems; peeled, cut into; ; l/4inch dice; 1/4 lb Medium shrimp; shelled, deveined,; ; and cut into 1/2; ; inch pieces; 1/4 c Sundried tomatoes; washed in warm; ; water, cut 1/2 by; ; 1/4inch pieces; 1/2 c Scallions; finely sliced; 3 tb Minced fresh coriander; (cilantro)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Meats	Chinese	Infood01	1	servings

INGREDIENTS

5	c	Cooked Rice
3	lg	Eggs; beaten with a pinch
		; of white pepper and
		; salt
1	ts	Peanut oil
1 1/2	ts	Oyster sauce
1	tb	Chicken Stock
2	ts	Soy sauce
1	ts	White wine
3/4	ts	Sugar
1	pn	White pepper
1/2	ts	Sesame oil
1 1/2	ts	Minced ginger
2	c	Broccoli stems; peeled, cut into
		; l/4inch dice
1/4	lb	Medium shrimp; shelled, deveined,
		; and cut into 1/2
		; inch pieces
1/4	c	Sundried tomatoes; washed in warm
		; water, cut 1/2 by
		; 1/4inch pieces
1/2	c	Scallions; finely sliced
3	tb	Minced fresh coriander; (cilantro)

INSTRUCTIONS

SAUCE
TO COMPLETE DISH
Prepare Basic Rice recipe. Allow to cool to room temperature. Scramble eggs
in 1 teaspoon of peanut oil over medium heat until cooked; then cut into
small pieces and reserve. Combine sauce ingredients and reserve. Heat wok
over high heat for 30 seconds. Add 1 tablespoon peanut oil and coat wok
with spatula. When a wisp of white smoke appears, add ginger, stir briefly.
Add broccoli stems, stir and cook for 20 seconds. Add shrimp, stir and cook
for 30 seconds. Add the cooked rice and mix well, turning, for 5 minutes
until the rice mixture is very hot. Stir the sauce, pour over rice, and mix
thoroughly. Add eggs and stir. Add sundried tomatoes and mix to combine
thoroughly. Add the scallions and coriander and mix well. Turn off heat,
transfer to a heated dish, and serve.
Yield: 6 servings
Converted by MC_Buster.
NOTES : Recipe Courtesy of Eileen Yin Fei Lo, Author of The Chinese Way
Recipe by: IN FOOD TODAY SHOW # INL168
Converted by MM_Buster v2.0l.

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