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Shrimp fried rice is one of my favorite Chinese dishes. I make shrimp fried rice at home, and always order it when I eat at a Chinese restaurant. The rice is usually cooked in the Cantonese style where soy sauce, and sometimes barbequed pork, dominate the flavor and appearance of the dish - I love this.

When I first saw shrimp fried rice as it is made in Shanghai, I was astonished. Each grain of rice stands alone and the pink shrimp, yellow eggs, green scallions, white rice combine into a well-seasoned, delicate, gorgeous, and utterly delicious dish.

Ingredients:

Makes about 4 cups

1/4 pound large shrimp

5 Tbsp oil
3 large eggs, beaten with 1/4 tsp salt
3 1/2 cups cold cooked long-grain rice (1 cup uncooked) - Make sure the grains are separated and there are no lumps. Use wet hands if necessary.
1/2 tsp salt
2 large whole scallions, finely chopped

Shell and devein shrimp. Cut crosswise into 1/2-inch-wide pieces. Set aside.

Heat a wok or large, heavy skillet over high heat until hot; add 2 Tbsp oil, swirl, and heat for 10 seconds.

Turn heat to medium, scatter in shrimp, and stir briskly for about 1 1/2 minutes until they are pink and firm. Pour into dish and set aside.

Clean the pan and return to high heat; heat until very hot.

Pour in eggs, and as they puff around the edges, push the mass with a spatula to the far edge of the pan as you tilt the pan toward you, letting the runny eggs slide onto the hot surface. Push and tilt the eggs until they are no longer runny but soft and fluffy. Give them a big whirl and scrape into a dish and set aside (You have just made an omelet).

Set the pan over medium heat - you don't need any more oil.

Add rice, toss and stir with a spatula for 1 minute to heat through.

Sprinkle in 1/2 tsp salt to taste; add scallions and stir rapidly to mingle.

Add shrimp and the eggs, stir rapidly in a turning and folding motion for about 1 minute, until eggs are in small pieces and well mixed. Pour into hot serving dish.

BEFORE ADDING THE RICE

These are some delicious additions that might be included before adding the rice. You will think of others.

- 1/2 cup Diced cooked ham, roast or Hoisin-Sauced pork,
- 1/4 cup Defrosted frozen peas
- 1 cup fresh bean sprouts
- 1 cup finely shredded romaine or iceberg lettuce

* Also, fresh crab meat is a wonderful substitute for the shrimp.

* This dish is flavorful from its ingredients, but soy sauce, hot mustard, and a sweet and sour sauce may be offered.

Learn more about this author, Joan Mccord.
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