The key to fried rice is to start with cold, cooked rice. Warm rice becomes mushy.
2 bunches scallions
3/4 pound cooked and peeled medium shrimp
5 cups chilled white rice
2 large eggs
Fried Rice Seasoning Liquid
2 tablespoons chicken broth
2 tablespoons rice wine
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
2 tablespoons safflower oil
1 tablespoon minced, peeled fresh gingerroot
1 thawed 10-ounce package frozen peas
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.
In a small bowl stir together seasoning liquid ingredients.
In a deep 12-inch heavy non-stick skillet heat 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.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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