• 30 Minute Dinner - 5

    From Dave Drum@1:3634/12 to All on Fri Mar 10 16:21:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Fried Rice
    Categories: Seafood, Vegetables, Rice, Sauces
    Yield: 4 servings

    8 oz Small (U-60) raw shrimp,
    - shelled, deveined, tails
    - off
    1/2 ts Kosher salt
    Fresh ground black pepper
    1/2 ts Cornstarch
    3 tb Peanut oil
    3 lg Eggs; beaten
    2 Green onions; minced
    4 c Leftover rice; grains
    - separated well
    3/4 c Peas & carrots; defrosted
    1 tb Soy sauce; more to taste
    1 ts Dark toasted sesame oil

    TOSS THE SHRIMP WITH SALT, PEPPER, AND CORNSTARCH: In a
    medium bowl, sprinkle the shrimp with salt, pepper, and
    cornstarch, and toss to coat. Set aside to sit for ten
    minutes at room temperature.

    HEAT THE PAN ON HIGH HEAT: Heat a large saute pan or wok
    (a seasoned cast iron pan or hard anodized aluminum
    works well, they're relatively stick free and can take
    the heat) on high heat.

    When the pan is very hot (a drop of water instantly
    sizzles when it hits the pan), swirl in one tablespoon
    of the cooking oil to coat the pan.

    SEAR THE SHRIMP ON BOTH SIDES: Add the shrimp to the hot
    pan, spreading them out quickly in a single layer. Let
    them fry in the pan without moving them, for 30 seconds.

    Flip the shrimp over and let them fry on the other side
    for another 30 seconds or until they are mostly cooked
    through. (Do not cook them all the way!)

    Use a slotted spoon to scoop the shrimp out of the pan
    to a bowl.

    COOK THE BEATEN EGGS UNTIL SLIGHTLY RUNNY: Return the
    pan to the burner and lower the heat to medium. Add a
    little more oil if the pan needs it. Add the beaten eggs
    and stir them quickly to scramble them while they cook.

    When the eggs are not quite cooked through, still a bit
    runny, transfer them from the pan to the bowl with the
    cooked shrimp.

    SAUTE THE GREEN ONIONS AND ADD THE RICE: Clean out the
    pan or wok with paper towels and return it to the
    burner. Heat the pan on high and when it is hot, swirl
    in the remaining tablespoon or two of oil. When the oil
    is shimmering hot (almost smoking), add the green onions
    and sauté for 15 seconds.

    Then add the leftover cooked rice to the pan and stir
    with the green onions to mix well.

    Spread the rice onion mixture over the surface of the
    pan and let it fry, without moving it. You should hear
    the rice sizzle. Cook for about 1 to 2 minutes.

    Use a spatula to turn over the rice, and spread it over
    the pan again. Let cook for a minute longer.

    Sprinkle soy sauce on the rice and stir to combine.

    Add the carrots, peas, shrimp, eggs, and sesame oil,
    stirring to combine well.

    Heat everything until sizzling hot. Add more soy sauce
    to taste.

    MAKES: 4 servings

    By: Elise Bauer

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Bacon improves all dishes - except maybe chocolate eclairs.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)