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Fried Rice

Makes 4 servings
Hands-on-time: 15 minutes
Total preparation time: 15 minutes

If you order Chinese takeout (and who doesn’t?), chances are you often have cooked white rice on your hands. I can’t think of any better use for it than to transform it into fried rice. The kids love it. I have suggested using frozen shrimp and vegetables but any leftover protein and vegetables would work.

3 tablespoons vegetable oil
2 large eggs, lightly beaten
Kosher salt and freshly milled black pepper
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
2 cups frozen shelled and deveined shrimp, halved
One 10-ounce package frozen peas
3 cups leftover cooked long-grain white rice or Simple Boiled Rice (page 000)
1/4 cup soy sauce
3 tablespoons rice wine or dry sherry
2 tablespoons finely chopped crystallized ginger
4 teaspoons toasted sesame oil

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot. Reduce the heat to medium. Combine the eggs with 1/8 teaspoon salt and 1/8 teaspoon pepper and pour into the skillet. Cook, stirring, until scrambled, about 1 minute. Break into small pieces and transfer to a bowl.

Add another tablespoon of oil, the onion, and garlic to the pan; cook, stirring 2 minutes. Add the shrimp and peas; cook until the shrimp are cooked through, about 3 minutes. Transfer the mixture to the bowl with the eggs.

Heat the remaining tablespoon oil in the same skillet over medium-high heat until hot. Add the rice and cook, stirring occasionally, until slightly crispy.
Stir together the soy sauce, rice wine, ginger, and sesame oil; add to the rice in the skillet along with the shrimp, peas, and egg. Cook just until the egg is heated through and serve.

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Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

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