Shrimp Fried Rice, Shanghai

Title: SHRIMP FRIED RICE, SHANGHAI

Categories: Rice, Chinese, Seafood, Main dish

Yield: 3 servings

1/4 lb Shrimp, shelled and deveined

5 tb Oil

3 Eggs, beaten

3 1/2 c Rice, cold cooked

1/2 ts Salt

2 Scallions, finely chopped

--COATING--

1/4 ts Salt

1 ts Cornstarch

2 ts Water

1. If shrimp is large, cut crosswise into 1/2 "

pieces. Dissolve cornstarch in water and add salt to

make coating. Mix with shrimp and set aside. 2. Heat

wok over high heat until hot. Add 2 T oil, coat and heat for a few seconds. Reduce heat to medium, add

shrimp, and stir-fry briskly for 1-2 minutes until

shrimp are pink and firm. Pour into dish and set

aside. 3. Clean wok and heat over high heat. Beat eggs

1/4 t salt. Add

3 T oil to pan, coat, and heat

until very hot. Pour in eggs and as they puff around

edges, push the mass with spatula to far end of pan.

tilting pan toward you so that the runny eggs slide

onto the hot surface. Continue this process until the

eggs are soft and fluffy. Give one big whirl and scrape into a dish. Set pan over medium heat (don't

1 minute. Add

salt to taste. Add scallions and stir in briefly. Add

shrimp and eggs and stir rapidly, turning and folding,

for about 1 minute. The eggs should be in small pieces

and well mingled with the rice and shrimp. Pour into a

hot serving dish. --