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.

Yield: Serves 4 to 6

• 1 1/2 cups long-grain rice, rinsed and drained
 (I used white Basmati rice)
• coarse salt
• 7 tablespoons vegetable oil, divided
 (I used canola oil)
• 24 raw medium (21-25 count per pound) shrimp (1 pound), peeled, deveined, and cut into thirds
• 5 large eggs, beaten
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 1 cup frozen peas, thawed
• 4 tablespoons light soy sauce

1. In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and a generous pinch of salt, and return to a boil. Stir once; cover and simmer over low heat until the rice is tender and the water is absorbed, about 15 minutes.
2. Remove from heat, and let steam for 15-20 minutes. Fluff with a fork, and spread on a large baking sheet to cool completely, about 30 minutes.
3. In a very large skillet or wok (I used a 14-inch skillet), heat 2 tablespoons of the oil until shimmering.
4. Add the shrimp, and stir-fry over moderately high heat until nearly cooked through, about 3 minutes. Using a slotted spoon, transfer to a plate.
5. In the same skillet, heat the remaining 5 tablespoons of the oil until shimmering. Add the eggs, and stir-fry over moderately high heat until small curds form and the eggs are nearly cooked, about 2 minutes.
6. Add the rice, sugar, pepper, and a generous pinch of salt, and stir-fry until the rice is hot, about 3 minutes.
7. Add the shrimp, peas, and soy sauce, and stir-fry until the shrimp are cooked through and the peas are hot, 2 to 3 minutes.
8. Season with salt to taste and serve immediately.

One Year Ago:

• Baked Rice with Chicken & Mushrooms
• Baked Spinach Rice

Two Years Ago:

• Oat Bran Bread

Four Years Ago:

• Jose Garces’ One-Pot Arroz con Pollo

Five Years Ago:

• Jambalaya
• Pork Chops with Apples & Cider

About Josette@thebrookcook

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!

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