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)
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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