Ingredients
3/4
pound cooked and peeled medium shrimp (about 18 large)
5
cups chilled Chinese-style white rice
2
tbsp Chinese rice wine or sake
1/4
tsp freshly ground black pepper
2
tbsp corn or safflower oil
1
tbsp minced peeled fresh gingerroot
a thawed 10-ounce package frozen peas
Directions
1.
Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs.
2.
Make seasoning liquid:
3.
In a small bowl stir together seasoning liquid ingredients.
4.
In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions and gingerroot and stir-fry 1 minute. Add shrimp and peas and stir-fry until heated through. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
New-York Restaurants
