Shrimp fried rice~ shanghai
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Shrimp fried rice~ shanghai
  Shrimp    Fried    Rice    Chinese    Seafood  
Last updated 6/12/2012 1:22:57 AM. Recipe ID 55818. Report a problem with this recipe.
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      Title: Shrimp fried rice~ shanghai
 Categories: Rice, Chinese, Seafood, Main dish
      Yield: 3 Servings
    1/4 lb Shrimp, shelled and deveined
      5 tb Oil
      3    Eggs, beaten
    1/4 ts Salt
  3 1/2 c  Rice, cold cooked
    1/2 ts Salt
      2    Scallions, finely chopped

    1/4 ts Salt
      1 ts Cornstarch
      2 ts Water
  1. If shrimp is large, cut crosswise into 1/2 " pieces. Dissolve
  cornstarch in water and add salt to make coating. Mix with shrimp and
  set aside. 2. Heat wok over high heat until hot. Add 2 T oil, coat
  and heat for a few seconds. Reduce heat to medium, add shrimp, and
  stir-fry briskly for 1-2 minutes until shrimp are pink and firm. Pour
  into dish and set aside. 3. Clean wok and heat over high heat. Beat
  eggs with 1/4 t salt. Add 3 T oil to pan, coat, and heat until very
  hot. Pour in eggs and as they puff around edges, push the mass with
  spatula to far end of pan. tilting pan toward you so that the runny
  eggs slide onto the hot surface. Continue this process until the eggs
  are soft and fluffy. Give one big whirl and scrape into a dish. Set
  pan over medium heat (don't add oil). Add rice and stir-fry about 1
  minute. Add salt to taste. Add scallions and stir in briefly. Add
  shrimp and eggs and stir rapidly, turning and folding, for about 1
  minute. The eggs should be in small pieces and well mingled with the
  rice and shrimp. Pour into a hot serving dish.

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Recipe ID 55818 (Apr 03, 2005)

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