October 3, 2011

Shrimp Fried Rice

Crowd-Pleasing Seafood

20 minutes

10 minutes

“We loved having Grandma's version of Chinese takeout on Friday nights, especially after she taught us how to use chopsticks. ”

1
Cook the rice in lightly salted boiling water according to the package directions. Drain and rinse in cold water. Set aside.
2
Meanwhile, beat the eggs, salt and pepper in a small bowl. Heat 1 tablespoon oil in a medium skillet. Add the eggs and tilt the skillet to spread the eggs into a thin layer. Stir to scramble. Transfer the eggs to a plate.
3
Slice the water chestnuts and ham. Add the water chestnuts, onions and peas to the skillet. Stir-fry until the onions are just softened, about 2 minutes. Add the shrimp and ham. Stir-fry until heated through, about 1 minute longer.
4
Add the rice and cook, stirring constantly, until heated through, 2–3 minutes. Stir in the soy sauce, fish sauce and scrambled eggs. Serve immediately.

For Chicken Fried Rice, Grandma simply substituted cubed chicken for the shrimp and ham, and sliced celery for the peas.

Steamed asparagus goes well with the subtle flavors in this dish. Serve with hot green tea.

Main menu