Ingredients
-
3
-
1
-
2
-
1
-
1/3
-
1
-
4
-
1
-
4
-
2
-
-
-
-
-
Directions
Shrimp and Egg Fried Rice, This fried rice is a favorite of Hubby’s and also was well-received by guests. It’s easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option., used everything except the mushrooms and optional items and I didn’t use the five spice because I didnt have any, and I added water chestnuts.
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Steps
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1
Done
|
If Using Frozen Shrimp, Defrost Under Cold Running Water, Then Clean, De-Vein, and Remove Tails of Shrimp. If Using Cooked Shrimp or Crab, Add It When the Veggies Are Almost Done. |
|
2
Done
|
Heat 1 Tablespoon of Sesame Oil in Wok on Medium High Heat. When Oil Is Hot, Add Shrimp and Stir-Fry Until Pink. Then Remove Them from Wok. |
|
3
Done
|
Add Garlic and White Onion to Wok, and After They Are Soft Add the Other Veggies. You Can Really Use Just About Any Veggie With This. |
|
4
Done
|
When Veggies Are Mostly Done, Move Them to the Sides of the Wok, Creating a Hole of Bare Pan on the Bottom. Pour in Beaten Egg. Let It Scramble a Bit and Break It Into Smaller Pieces. |
|
5
Done
|
Add Rice to the Wok, and Return Shrimp to the Wok. Add the Green Onions, and the Five Spice Powder and Soy Sauce to Taste. Add 1 Tablespoon More Oil to the Rice. Stir to Fry the Rice and Combine the Seasonings. Add Vegetable Oil If You Need More Oil. |
