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Shrimp Fried Rice


2 cups chopped spring onions
- 350 g. cooked and peeled medium shrimp
- 4 cups Chinese style rice, chilled
- 3 eggs, lightly beaten  
- 4 tbsp. chicken broth
- 2 tbsp. soy sauce
- 1 tsp. salt
- 1 tsp. sesame or corn oil
- 1/2 tsp. black pepper
- 1\4 cup corn oil
- 1 tbsp. freshly minced ginger
- 250 g. frozen peas, thawed

1. Halve the shrimps lengthwise. Spread rice in a shallow tray and separate grains with a fork.
2. In a small bowl stir together chicken broth, soy sauce, salt, sesame or corn oil and black pepper. Keep aside.
In a deep heavy non-stick skillet heat corn oil over medium-high heat until hot, and stir-fry eggs until scrambled.
4. Add spring onions and gingerroot and stir-fry 1 minute.
5. Add shrimp and peas and stir-fry about 2 minutes.
Add rice and cook, stirring frequently for 3-4 minutes, or until heated through.
7. Stir seasoning liquid and add to rice, tossing to coat evenly.