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 scallions; chopped
1 tablespoon fresh gingerroot; minced
3/4 pound medium shrimp; cooked, peeled, chopped
4 cups Long-Grain White Rice; cooked
2 large eggs; beaten lightly
1 package frozen peas; defrosted

  === COOKED RICE ===
1 1/3 cups long-grain white rice
1 tablespoon butter – (to 2)
  Salt; to taste
  Freshly-ground black pepper; to taste

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:  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.  (Makes 4 cups cooked rice)

Source:  Sara Moulton

4 servings

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