Shrimp & Egg Fried Rice
This is a quick and tasty comfort food dish. It is from a century-old dim sum restaurant in New York City. I think we’re going to have to dine there soon! 🙂
This recipe was adapted from Food and Wine, adapted from Jonathan Wu of Nom Wah Tea Parlor in New York, contributed by Wilson Tang. I increased the amount of shrimp to convert this side dish into a main dish. Perfect.
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I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes.
My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!
Posted in Quick, Recipes, Shrimp
Tags: Asian, Basmati rice, Chinese, Chinese New Year, dinner, egg, fried rice, Nom Wah, peas, quick, shrimp, soy sauce
Looks tasty, but I would expect more Asian seasonings in a NYT recipe than soy sauce. How was the flavor?
The recipe is from Food & Wine! My guess is that it wasn’t really modified from the original restaurant recipe. It was SO good! Sometimes just soy sauce is enough. 🙂
I love Nom Wah! This is one beautiful rice. I would make this just for myself. My husband doesn’t like “fishy stuff” in his food.