Shrimp Fried Rice With Sun Dried Tomatoes

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

INGREDIENTS

5	c	Cooked Rice
3		Eggs, beaten with a pinch
		of white pepper and
		salt
1	t	Peanut oil
1 1/2	t	Oyster sauce
1	T	Chicken Stock
2	t	Soy sauce
1	t	White wine
3/4	t	Sugar
1	pn	White pepper
1/2	t	Sesame oil
1 1/2	t	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	T	Minced fresh coriander
		cilantro

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1077 Calories From Fat: 96 Total Fat: 29.7g Cholesterol: 701.3mg Sodium: 3482mg Potassium: 11308.5mg Carbohydrates: 609.6g Fiber: 30.3g Sugar: 11.4g Protein: 66g