Egg Fried Rice
Wilson Tang's generous helping of shrimp turns a side dish into an unmissable menu item.
Nutrition Information
- Calories: 216 kcal
- Carbohydrates: 34g
- Protein: 26g
- Potassium: 446mg
- Fiber: 1g
- Sugar: 8g
Ingredients:
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1 1/2 cups long-grain rice, rinsed and drained
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Kosher salt
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7 tablespoons vegetable oil, divided
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12 raw medium shrimp, peeled, deveined, and chopped
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5 medium eggs, beaten
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1/2 teaspoon sugar
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1/4 teaspoon black pepper
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1 cup frozen peas, thawed
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3 tablespoons light soy sauce
Instructions:
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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 20 minutes. Remove from heat, and let steam for 20 minutes. Fluff with a fork, and spread on a large baking sheet to cool completely, about 30 minutes.
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In a very large skillet or wok, heat 2 tablespoons of the oil until shimmering. 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.
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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. Add the rice, sugar, pepper, and a generous pinch of salt, and stir-fry until the rice is hot, about 3 minutes. 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. Season with salt and serve immediately.
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