Shrimp Fried Rice
Ingredients
1 lb. shelled and deveined 21-30 size shrimp
3 c. cooked jasmine rice,if get, If no more, use long grain or calrose rice.
3/4 c. corn
1 egg
3 clove garlic (minced)
1 Tbsp. ginger (minced)
1/3 cup carrot (small dice)
1/3 cup onion (small diced)
green onions (chopped)
1/2 frozen peas (thawed)
2 Tbsp. canola oil
Seasoning
2 garlic tsp. salt
1 Tbsp. seasame oil
2 Tbsp. shoyu
1 Tbsp. oyster sauce
1 tsp. pepper
1 Tbsp. Lee Kum Kee chicken powder
1. in a clean gallon size ziplock bag, place rice and add all the seasoning ingredients. Seal and mix gently. Set aside.
2. In a non stick wok or pan heat 2 Tbsp. canola oil and saute carrot, onion, corn, ginger and garlic. Saute until translucent.
3. Add shrimp and continue to saute until shrimp are just cooked.
4. Add seasoned rice from bag and continue to cook and mix. heat until the rice has a sizzling sound.
5. Make a well in the middle of the pan and crack egg in it. Stir hot rice over egg and mix. Egg will cook from the hot rice and
become a crumbled texture.
6. Finally add the peas and corn. Taste and adjust flavor. Garnish with chopped green onions.