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Catch ‘em & Cook ‘em: Shrimp Fried Rice

December 6, 2017
By Capt. Dick May , Pine Island Eagle

Ingredients:

4 Tbsp soy sauce divided

1 Lb shrimp peeled and deveined

5 Tbsp vegetable oil divided

2 Lg eggs lightly beaten

1 C carrots finely chopped

1/2 C minced green onion

5 C cooked long grain rice chilled

1 C frozen peas thawed

1 tsp oyster sauce

How to:

1. In a medium bowl, combine 2 Tbsp soy sauce and shrimp, tossing gently to coat. Let stand at room temperature for 30 minutes.

2. In a large skillet or wok, heat 1 Tbsp oil over medium high heat. Add eggs, cook, stirring frequently, until eggs are set but moist. Remove from pan and set aside

3. Add 1 Tbsp oil to skillet and heat over medium-high heat. Add shrimp and cook, stirring frequently for 1 to 2 minutes or until Shrimp are pink. Remove from pan and set aside.

4. Add remaining 3 Tbsp oil to skillet and heat over medium high heat. Add carrots and green onion and cook stirring frequently for 1 minute. Add rice and cook, stirring frequently for 5 to 7 minutes or until rice is heated through. Stir in the peas and cook, stirring frequently for 1 minute. Stir in remaining 2 Tbsp soy sauce, oyster sauce, eggs and shrimp. Serve immediately

Serves 6 - 8

Capt. Dick May was a former long-time island fishing guide and cookbook author.

 
 

 

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