MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Fried Rice
Categories: Seafood, Vegetables, Rice, Sauces
Yield: 4 servings

8 oz Small (U-60) raw shrimp,
- shelled, deveined, tails
- off
1/2 ts Kosher salt
Fresh ground black pepper
1/2 ts Cornstarch
3 tb Peanut oil
3 lg Eggs; beaten
2 Green onions; minced
4 c Leftover rice; grains
- separated well
3/4 c Peas & carrots; defrosted
1 tb Soy sauce; more to taste
1 ts Dark toasted sesame oil

TOSS THE SHRIMP WITH SALT, PEPPER, AND CORNSTARCH: In a
medium bowl, sprinkle the shrimp with salt, pepper, and
cornstarch, and toss to coat. Set aside to sit for ten
minutes at room temperature.

HEAT THE PAN ON HIGH HEAT: Heat a large saute pan or wok
(a seasoned cast iron pan or hard anodized aluminum
works well, they're relatively stick free and can take
the heat) on high heat.

When the pan is very hot (a drop of water instantly
sizzles when it hits the pan), swirl in one tablespoon
of the cooking oil to coat the pan.

SEAR THE SHRIMP ON BOTH SIDES: Add the shrimp to the hot
pan, spreading them out quickly in a single layer. Let
them fry in the pan without moving them, for 30 seconds.

Flip the shrimp over and let them fry on the other side
for another 30 seconds or until they are mostly cooked
through. (Do not cook them all the way!)

Use a slotted spoon to scoop the shrimp out of the pan
to a bowl.

COOK THE BEATEN EGGS UNTIL SLIGHTLY RUNNY: Return the
pan to the burner and lower the heat to medium. Add a
little more oil if the pan needs it. Add the beaten eggs
and stir them quickly to scramble them while they cook.

When the eggs are not quite cooked through, still a bit
runny, transfer them from the pan to the bowl with the
cooked shrimp.

SAUTE THE GREEN ONIONS AND ADD THE RICE: Clean out the
pan or wok with paper towels and return it to the
burner. Heat the pan on high and when it is hot, swirl
in the remaining tablespoon or two of oil. When the oil
is shimmering hot (almost smoking), add the green onions
and sauté for 15 seconds.

Then add the leftover cooked rice to the pan and stir
with the green onions to mix well.

Spread the rice onion mixture over the surface of the
pan and let it fry, without moving it. You should hear
the rice sizzle. Cook for about 1 to 2 minutes.

Use a spatula to turn over the rice, and spread it over
the pan again. Let cook for a minute longer.

Sprinkle soy sauce on the rice and stir to combine.

Add the carrots, peas, shrimp, eggs, and sesame oil,
stirring to combine well.

Heat everything until sizzling hot. Add more soy sauce
to taste.

MAKES: 4 servings

By: Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

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