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Shrimp-Fried Rice*
A great version of a Chinese-American classic. For the shrimp you can substitute beef, chicken or tofu.
Ingredients (Serves 2)
| 6 | ounces shrimp, peeled, deveined and cut in half lengthwise |
| 1 | teaspoon cornstarch |
| 1 | teaspoon sesame oil |
| 3 | cups cooked rice |
| 1 | tablespoon oyster sauce |
| 4 | teaspoons light soy sauce |
| 1 | teaspoon sugar |
| 1/4 | cup peanut oil |
| 1 | egg, lightly beaten |
| 1/2 | cup sliced green onions |
| 8 | fresh snow peas |
| 1/2 | teaspoon kosher salt |
| 1 | cup fresh bean sprouts |
| 1/2 | teaspoon freshly ground black pepper |
Instructions
- Mix shrimp with cornstarch and sesame oil.
- With hands, break up rice into grains.
- Mix oyster sauce with soy sauces and sugar.
- Heat a large skillet or wok over high heat. When very hot, add oil. When oil is hot, add egg. Cook rapidly until just set and push to side of pan. Add green onions and snow peas, and stir briefly to coat with oil. Add shrimp and cook, stirring to separate pieces and just until they change colour, about 30 seconds.
- Add rice to pan and cook, stirring, over high heat, mashing rice with the back of a spatula to separate grains. When rice is hot and ingredients are mixed, add salt and continue to stir. Stir in oyster sauce mixture. When the colour is even and the dish is piping hot, add bean sprouts. Immediately remove from heat and toss. Sprinkle with black pepper and serve.
*Find this and other great recipes in…
Big Bowl
By Bruce Cost
Nationally-renowned chef and restaurateur Bruce Cost brings home cooks his imaginative approach to authentic Asian noodle and rice dishes with Big Bowl Noodles And Rice, a collection of simple, flavorful one-bowl meals featured in his Big Bowl restaurants.
*This recipe has been adapted from its original.
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