Recipe courtesy of Eileen Yin Fei Lo
Shrimp Fried Rice with Sun Dried Tomatoes
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 117
- Sodium
- 303
Ingredients
5 cups Cooked Rice
3 large eggs, beaten with a pinch of white pepper and salt
1 teaspoon peanut oil
SAUCE:
1 1/2 teaspoons oyster sauce
1 tablespoon Chicken Stock
2 teaspoons soy sauce
1 teaspoon white wine
3/4 teaspoon sugar
Pinch white pepper
1/2 teaspoon sesame oil
TO COMPLETE DISH:
1 1/2 teaspoons minced ginger
2 cups broccoli stems, peeled, cut into l/4inch dice
1/4 pound medium shrimp, shelled, deveined, and cut into 1/2inch pieces
1/4 cup sundried tomatoes, washed in warm water, cut 1/2 by 1/4inch pieces
1/2 cup scallions, finely sliced
3 tablespoons minced fresh coriander (cilantro
Directions
- Prepare Basic Rice recipe. Allow to cool to room temperature. Scramble eggs in 1 teaspoon of peanut oil over medium heat until cooked; then cut into small pieces and reserve. Combine sauce ingredients and reserve. Heat wok over high heat for 30 seconds. Add 1 tablespoon peanut oil and coat wok with spatula. When a wisp of white smoke appears, add ginger, stir briefly. Add broccoli stems, stir and cook for 20 seconds. Add shrimp, stir and cook for 30 seconds. Add the cooked rice and mix well, turning, for 5 minutes until the rice mixture is very hot. Stir the sauce, pour over rice, and mix thoroughly. Add eggs and stir. Add sundried tomatoes and mix to combine thoroughly. Add the scallions and coriander and mix well. Turn off heat, transfer to a heated dish, and serve;