Qin's Shrimp Fried Rice
Qin needs great food if he's going to operate as emperor of China, but he also has to keep his figure in mind. He finds that the best Chinese food recipes are the ones that taste great and are healthy at the same time. His shrimp fried rice is just one of his healthy spins on his favorite traditional Chinese food recipes.
Preparation Time20 min
Cooking Time15 min
Ingredients
- 1/2 pound medium shrimp, peeled, washed, deveined, sliced in half
- 1 1/2 tablespoon rice wine
- 1 teaspoon minced ginger
- 1/2 teaspoon and 1 teaspoon sesame oil
- 2 tablespoons sodium reduced chicken broth, or water
- 1 1/2 tablespoon sake (rice wine)
- 1 tablespoon reduced sodium soy sauce
- Salt to taste
- 2 tablespoons light vegetable oil
- 1 large egg, lightly beaten
- 3/4 cup minced scallions
- 1 1/2 frozen peas, thawed
- 5 cups cold cooked white rice, fluffed with fork
Instructions
- Place shrimp in a bowl, add the wine, ginger and light vegetable oil, and toss to coat.
- Cover with plastic wrap and let stand at room temperature for 20 minutes.
- Combine the broth, wine, reduced sodium soy sauce, sesame oil, and salt to tate and set aside.
- Heat a wok, add 1 tablespoon of the oil, and heat until hot. Add the shrimp and saute over high heat until they turn pink, about 2 minutes.
- Remove with a handled strainer or a slotted spoon and drain. Wipe out the pan.
- Reheat the pan, add the remaining 1 tablespoon of oil, and heat until hot.
- Add the egg and stir-fry over high heat for about 30 seconds to scramble. Add the minced scallions and stir-fry for about 1 minute.
- Add the peas and saute briefly to heat through. Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until heated through.
- Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving dish. Serve immediately.
Read NextCabbage Coconut Curry with Chickpeas
