Shrimp fried rice with sun dried tomatoes

1 servings

Ingredients

Quantity Ingredient
5 cups Cooked Rice
3 larges Eggs; beaten with a pinch
; of white pepper and
; salt
1 teaspoon Peanut oil
1½ teaspoon Oyster sauce
1 tablespoon Chicken Stock
2 teaspoons Soy sauce
1 teaspoon White wine
¾ teaspoon Sugar
1 pinch White pepper
½ teaspoon Sesame oil
1½ teaspoon Minced ginger
2 cups Broccoli stems; peeled, cut into
; l/4inch dice
¼ pounds Medium shrimp; shelled, deveined,
; and cut into 1/2
; inch pieces
¼ cup Sundried tomatoes; washed in warm
; water, cut 1/2 by
; 1/4inch pieces
½ cup Scallions; finely sliced
3 tablespoons Minced fresh coriander; (cilantro)

Directions

SAUCE

TO COMPLETE DISH

Prepare Basic Rice recipe. Allow to cool to room temperature. Scramble eggs in 1 teaspoon of peanut oil over medium heat until cooked; then cut into small pieces and reserve. Combine sauce ingredients and reserve. Heat wok over high heat for 30 seconds. Add 1 tablespoon peanut oil and coat wok with spatula. When a wisp of white smoke appears, add ginger, stir briefly.

Add broccoli stems, stir and cook for 20 seconds. Add shrimp, stir and cook for 30 seconds. Add the cooked rice and mix well, turning, for 5 minutes until the rice mixture is very hot. Stir the sauce, pour over rice, and mix thoroughly. Add eggs and stir. Add sundried tomatoes and mix to combine thoroughly. Add the scallions and coriander and mix well. Turn off heat, transfer to a heated dish, and serve.

Yield: 6 servings

Converted by MC_Buster.

NOTES : Recipe Courtesy of Eileen Yin Fei Lo, Author of The Chinese Way Recipe by: IN FOOD TODAY SHOW # INL168 Converted by MM_Buster v2.0l.

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