* Exported from MasterCook Mac * Shrimp Fried Rice Recipe By : Walking Magazine, Jul/Aug 1995 Serving Size : 4 Preparation Time :0:30 Categories : Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Medium shrimp -- peeled, washed, - deveined, sliced in half Marinade: 1 1/2 tb Rice wine or sake 1 ts Fresh ginger -- minced 1/2 ts Sesame oil Sauce: 2 tb Non-fat chicken broth or water 1 1/2 tb Rice wine or sake 1 tb Soy sauce 1 ts Salt 1 ts Sesame oil 2 tb Vegetable oil -- divided 2 lg Eggs -- lightly beaten 3/4 c Scallions -- minced 1 1/2 c Frozen peas -- thawed 5 c Cooked rice -- cold, - fluffed with fork This is fast if rice is made the night before. Place shrimp in a bowl, add the marinade ingredients, and toss to coat. Cover with plastic wrap and let stand at room temperature for 20 minutes. Combine the sauce ingredients and set aside. Heat a wok or a skillet, add 1 tb oil, and heat until hot. Add the shrimp and stir-fry over high heat until they turn pink, about 2 minutes. Remove with a handled strainer or a slotted spoon and drain. Wipe out the pan. Reheat the pan, add the remaining 1 tb oil, and heat until hot. Add the eggs and stir-fry over high heat for about 30 seconds to scramble. Add the minced scallions and stir-fry for about 1 minute. Add the peas and stir-fry briefly to heat through. Add the rice, breaking it up with a spatula, and cook for 2 to 3 minutes, until heated through. Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving dish. Serve immediately. Yield: 4 Servings - - - - - - - - - - - - - - - - - -