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