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

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