Recipe: Sara Moulton's Shrimp Fried Rice

SHRIMP FRIED RICE

2 tablespoons chicken broth
2 tablespoons dry white vermouth (or white wine)
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 cup chopped scallions
1 tablespoon minced fresh gingerroot
3/4 pound cooked and peeled medium shrimp, chopped
4 cups cooked long grain white rice (recipe follows)
2 large eggs, beaten lightly
1 (10 ounce) package defrosted frozen peas

In a small bowl, stir together broth, vermouth, soy sauce, and sesame oil.

In a large skillet heat vegetable oil over moderately high heat until very hot. Add scallions, gingerroot, and shrimp, cook for 1 minute, and transfer to a platter.

Add rice and cook until crispy.

Add everything back to the pan, add the eggs, and cook until scrambled.

Add the peas and cook, stirring for 2 to 3 minutes or until crispy.

Add broth mixture and stir to mix well.

COOKED RICE
Makes 4 cups cooked rice

1 1/3 uncooked cups long grain rice
1 to 2 tablespoon butter
Salt

Bring a large pot of water to a boil. When it comes to a boil, add salt and then rice. Stir and then boil for 15 minutes or until just cooked. Drain, toss with butter, season with salt and pepper, to taste, and serve.

Cook's note: 1 cup raw rice equals 3 cups cooked.

Makes 4 servings
Source: Sara Moulton