Recipe: Cantonese Shrimp Fried Rice (Gordon Ramsey recipe)

CANTONESE SHRIMP FRIED RICE

"This is a great way to use up leftover rice - in fact it works better and is less sticky to cook than freshly steamed rice. [Note however, that leftover rice should be refrigerated and used within a day of cooking]."

4 ounces raw shrimp, peeled
4 tablespoons vegetable oil or peanut oil, divided use
1 onion, chopped
2 large garlic cloves, minced
1 carrot, diced
Sea salt and white pepper
Scant 1/2 cup peas, thawed if frozen
2 medium eggs, beaten with a pinch of salt
About 2 1/2 cups day-old cooked rice
3 to 4 green onions, trimmed and chopped
2 tablespoons light soy sauce or to taste

Devein the shrimp and if they are quite large, roughly chop them; cover and set aside.

Heat half the oil in a wok over medium-high heat. Add the onion, garlic, carrot, and a pinch each of salt and pepper. Stir-fry for about 2 to 3 minutes until the vegetables begin to soften.

Tip in the shrimp and peas and stir-fry until the shrimp begin to turn pink.

Push the ingredients to one side of the wok and add a little more oil to the other side of the pan. Add the beaten eggs to the oil and cook, stirring occasionally, to scramble them. Once they are almost set, stir them through the rest of the ingredients.

If necessary, add a little more oil to the wok and then tip in the rice and green onions. Season with some soy sauce and stir-fry for 3 to 4 minutes until the rice is piping hot. Taste and adjust the seasoning before serving.

VARIATIONS:
You can replace the shrimp with diced chicken, roast pork, or ham, and vary the vegetables - diced peppers, zucchini, and corn all work well.

Makes 4 servings
Source: Gordon Ramsey's World Kitchen