Fried Rice with Shrimp

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

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

Main course
Side dish

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