Recipe: Shrimp Fried Rice (Gourmet magazine)

SHRIMP FRIED RICE

"In China fried rice is seasoned with salt rather than soy sauce (which darkens the grains). However, you can add a bit of soy sauce for extra flavor."

2 bunches scallions
3/4 pound cooked and peeled medium shrimp (about 18 large)
5 cups cooked Chinese-style white rice, chilled
2 large eggs
FOR SEASONING LIQUID:
2 tablespoons chicken broth
2 tablespoons Chinese rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon Asian sesame oil
1/4 teaspoon freshly ground black pepper
FOR STIR-FRYING:
2 tablespoons corn or safflower oil
1 tablespoon minced peeled fresh gingerroot
1 (10 ounce) package frozen peas, thawed

Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs. Set aside.

Make seasoning liquid, in a small bowl stir together seasoning liquid ingredients. Set aside.

In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds.

Add scallions and gingerroot and stir-fry 1 minute.

Add shrimp and peas and stir-fry until heated through.

Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.

Stir seasoning liquid and add to fried rice, tossing to coat evenly.

Makes 4 servings
Source: Gourmet magazine, April 1998