Shrimp Fried Rice II

Ingredients :

  • 1/2 lb. small uncooked shrimps, shelled and deveined
  • 1/2 tsp. each salt and black pepper
  • 1/2 tsp. cornstarch
  • 2 tbsp. vegetable oil
  • 3 eggs, lightly beaten
  • 2 green onions, chopped (white and green parts separated)
  • 4 cups cold cooked rice, grains well separated
  • 1 tbsp. soy sauce
  • 1/2 cup each frozen carrots and peas, thawed
  • 1 tsp. sesame oil
  • salt and pepper, to taste
(Kitchen Measuring)

Cooking Procedures :

  1. In a bowl, toss shrimps with salt, pepper and cornstarch; marinate for 15 minutes in the refrigerator.
  2. In a small bowl, lightly beat eggs; set aside.
  3. In a wok, heat 1 tbsp. oil over medium-high heat. Stir-fry shrimps until it turns pink and opaque. Transfer to a plate; set aside.
  4. In the same wok over medium heat, pour in the eggs; cook until beginning to set. Stirring in a quick motion to break up and scramble the eggs. Scraping with spatula, until thickened and moist but no liquid remains, about 2 minutes. Transfer to plate; set aside.
  5. Heat the remaining oil over medium-high heat, swirling to coat; stir-fry white parts of onions until fragrant. Add rice and soy sauce. Stir-fry until rice is hot and well blended, about 3 minutes.
  6. Return eggs to pan. Add cooked shrimps, carrots, peas, green parts of green onions and sesame oil; stir-fry until heated through, about 3 minutes. Season with salt and pepper (or add more soy sauce) to taste.
  7. Serves 4.

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