CHINESE FRIED RICE WITH SHRIMP AND PEAS RECIPE - NYT COOKING
This is a more subdued version of fried rice than the spicier Thai fried rice. It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Total Time 15 minutes
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice — scooping it up, then pressing it into the pan and scooping it up again — for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 315, UnsaturatedFatContent 6 grams, CarbohydrateContent 45 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 14 grams, SaturatedFatContent 1 gram, SodiumContent 560 milligrams, SugarContent 1 gram, TransFatContent 0 grams
STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER - ALLRECIPES
The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.
Provided by CCSWALLA
Categories Asian Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
- In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Nutrition Facts : Calories 203.6 calories, CarbohydrateContent 7 g, CholesterolContent 172.5 mg, FatContent 7.8 g, FiberContent 1.3 g, ProteinContent 24.7 g, SaturatedFatContent 1.3 g, SodiumContent 2172.1 mg, SugarContent 1.8 g
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