Subj : 30 Minute Dinner - 5
To   : All
From : Dave Drum
Date : Sat Mar 11 2023 04:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Fried Rice
Categories: Seafood, Vegetables, Rice, Sauces
     Yield: 4 servings

     8 oz Small (U-60) raw shrimp,
          - shelled, deveined, tails
          - off
   1/2 ts Kosher salt
          Fresh ground black pepper
   1/2 ts Cornstarch
     3 tb Peanut oil
     3 lg Eggs; beaten
     2    Green onions; minced
     4 c  Leftover rice; grains
          - separated well
   3/4 c  Peas & carrots; defrosted
     1 tb Soy sauce; more to taste
     1 ts Dark toasted sesame oil

 TOSS THE SHRIMP WITH SALT, PEPPER, AND CORNSTARCH: In a
 medium bowl, sprinkle the shrimp with salt, pepper, and
 cornstarch, and toss to coat. Set aside to sit for ten
 minutes at room temperature.

 HEAT THE PAN ON HIGH HEAT: Heat a large saute pan or wok
 (a seasoned cast iron pan or hard anodized aluminum
 works well, they're relatively stick free and can take
 the heat) on high heat.

 When the pan is very hot (a drop of water instantly
 sizzles when it hits the pan), swirl in one tablespoon
 of the cooking oil to coat the pan.

 SEAR THE SHRIMP ON BOTH SIDES: Add the shrimp to the hot
 pan, spreading them out quickly in a single layer. Let
 them fry in the pan without moving them, for 30 seconds.

 Flip the shrimp over and let them fry on the other side
 for another 30 seconds or until they are mostly cooked
 through. (Do not cook them all the way!)

 Use a slotted spoon to scoop the shrimp out of the pan
 to a bowl.

 COOK THE BEATEN EGGS UNTIL SLIGHTLY RUNNY: Return the
 pan to the burner and lower the heat to medium. Add a
 little more oil if the pan needs it. Add the beaten eggs
 and stir them quickly to scramble them while they cook.

 When the eggs are not quite cooked through, still a bit
 runny, transfer them from the pan to the bowl with the
 cooked shrimp.

 SAUTE THE GREEN ONIONS AND ADD THE RICE: Clean out the
 pan or wok with paper towels and return it to the
 burner. Heat the pan on high and when it is hot, swirl
 in the remaining tablespoon or two of oil. When the oil
 is shimmering hot (almost smoking), add the green onions
 and sauté for 15 seconds.

 Then add the leftover cooked rice to the pan and stir
 with the green onions to mix well.

 Spread the rice onion mixture over the surface of the
 pan and let it fry, without moving it. You should hear
 the rice sizzle. Cook for about 1 to 2 minutes.

 Use a spatula to turn over the rice, and spread it over
 the pan again. Let cook for a minute longer.

 Sprinkle soy sauce on the rice and stir to combine.

 Add the carrots, peas, shrimp, eggs, and sesame oil,
 stirring to combine well.

 Heat everything until sizzling hot. Add more soy sauce
 to taste.

 MAKES: 4 servings

 By: Elise Bauer

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... Bacon improves all dishes - except maybe chocolate eclairs.
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