*  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


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