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.
