Shrimp Fried Rice Recipe
Ingredients
| Sherry | 1 Tablespoon | |
| 1 tablespoon lite soy sauce | ||
| Cornstarch | 2 Teaspoon | |
| Granulated Sugar | 1 Teaspoon | |
| 1/2 pound small peeled shrimp | ||
| 2 tablespoons corn oil or safflower oil, divided | ||
| Cooked rice | 4 Cup (16 tbs) | |
| Green onions | 1/2 Cup (16 tbs), chopped | |
| Stalk celery | 1 , finely chopped | |
| Ginger root | 1 Teaspoon, grated | |
| 2 eggs, lightly beaten | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a bowl combine Sherry, soy sauce, cornstarch and sugar; mix well.
Add shrimp; mix gently to coat.
Marinate for 1 hour.
Drain.
In a skillet heat 1 tablespoon oil over high heat.
Add rice, green onions, celery, water chestnuts, mushrooms and gingerroot.
Stir-fry until tender-crisp.
Add shrimp.
Stir-fry until shrimp turn pink.
Remove the shrimp mixture.
Add remaining 1 tablespoon oil.
Add eggs and salt and pepper.
Cook until set, stirring frequently.
Add the shrimp mixture; mix well.
Heat to serving temperature.
Add shrimp; mix gently to coat.
Marinate for 1 hour.
Drain.
In a skillet heat 1 tablespoon oil over high heat.
Add rice, green onions, celery, water chestnuts, mushrooms and gingerroot.
Stir-fry until tender-crisp.
Add shrimp.
Stir-fry until shrimp turn pink.
Remove the shrimp mixture.
Add remaining 1 tablespoon oil.
Add eggs and salt and pepper.
Cook until set, stirring frequently.
Add the shrimp mixture; mix well.
Heat to serving temperature.
Chef
