Name: Fried Rice with Shrimp
Yield: 4 portions
Ingredients: ¼ cup Berta’s Chicken Stock or canned broth; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 1 cup cooked peas; 2 eggs, beaten; 8 ounces small shrimp, shelled, deveined, and cooked; 2 tablespoons thinly sliced scallions (green onions), for garnish; 1 tablespoon corn oil; 3 cups cooked long-grain white rice; ¼ cup soy sauce; ¼ cup dry sherry; 1 cup sliced onion; ½ medium head Chinese cabbage, coarsely chopped

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Home-delivered fried rice from a Chinese restaurant is one thing (and sometimes very welcome), but this is altogether different. This fried rice is so lush and wonderful that it can well be an entrée for luncheon, dinner, or supper. Don’t underestimate appetites here—this one’s a winner!

Ingredients

1 tablespoon corn oil
1 tablespoon minced garlic
1 tablesp

Method

Heat the oil in a wok or a large skillet, and sauté the garlic, ginger, and onion over medium-low heat until soft, about 5 minutes.
Add the cabbage, raise the heat to medium, and sauté, stirring constantly, until limp, about 10 minutes.
Add the rice, soy sauce, sherry, and stock. Cook for 3 minutes, stirring constantly. Then add the peas and shrimp, a

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of