Shrimp Fried Rice

Shrimp Fried Rice
By May Huang




Ingredients:

Ingredients:

A: for marinating shrimp：
1. 15 raw shrimps, medium size (can be more or less, and different size)
2. 1 stalk of green onion, white part only, finely chopped
3. ½ t ginger root, finely chopped
4. ¼ t salt
5. ¼ sugar
6. ½ t starch
7. 1 T cooking wine
8. 1 canola oil

B：
9. 2 eggs, well beaten
10. ¼ t salt
11. 2-3 T canola oil

C：
12. 2 cloves of garlic, chopped
13. 3-4 T green peas or yang soy bean
14. 2-3 T carrot, chopped
15. ½ t salt or to taste
16. 2 C cooked rice
17. a pinch of black pepper powder
18. Few drops of sesame oil

Main ingredients are shown below:




Directions:

1. Marinate shrimps: Unfrozen shrimps, and place the shrimps to a bowl; add the remaining ingredients listed in the A except canola oil, mix everything well and set the bowl aside for at least 20 minutes.
2. Cook eggs: Heat 3 tablespoon oil with high heat. Add the egg when the oil is hot enough but not smoke, and take the egg out when the egg is ready (leave the remaining oil in the wok if any), set the egg aside.
3. Cook shrimps: add 1 tablespoon oil to the wok. Add the shrimps to the wok when the oil is hot enough. Stir-fry for 2-3 minutes or when shrimps are ready. Transfer the shrimps to a container, and leave extra oil in the wok.
4. Cook Fried Rice**: With the extra oil left from the step 3, add the garlic, and cook for few seconds. Add yang (green) soy bean, carrot, ¼ teaspoon of salt, rice, egg, and shrimps, and mix everything well. Cover the wok cook for a couple of minutes, and add the black pepper and sesame oil, mix with the rice mixture well. Transfer the rice to a serving container, and serve the rice when it is warm.

Note: **Assume that the rice is just cooked (warm) before making the fried rice. If the cooked rice has been sit in a refrigerator for a while, you will need to cook the rice for few minutes before adding the egg & shrimps; or you can microwave it to warm first.

Main steps are shown below: