by Brian Vandenbroek

Created on: August 12, 2008

Fried rice is one of the great leftover recipes. Traditionally, fried rice is done when you have leftover rice. In this recipe, I'm presuming you have a lot of leftover rice so you can have enough rice for four servings. If the recipe is too big or too small, I've also tried to pick quantities that can easily be halved or doubled.

3 Tbsp olive oil
1 Tbsp garlic, minced

1 tsp finely chopped fresh ginger
1 lb large shrimp
1 cup asparagus thinly sliced on the bias
2/3 lb button mushrooms, quartered
2 tsp chopped fresh basil
3 tsp soy sauce
4 tsp cornstarch
4 tsp sherry
1/4 cup green onions, chopped
1/4 cup tomato juice
2/3 cup vegetable stock
6 cups cooked long grain rice
1 cup cooked green beans
2 eggs, beaten

In a skillet heat oil on medium heat. Add garlic and ginger, cooking until softened and fragrant. Add shrimp and cook until pink. Remove and set aside. Add aspragus, mushrooms and basil. Cook until tender-crisp. Remove and set aside in the same bowl as the shrimp.

Add soy sauce, conrstarch and sherry and simmer briskly until sauce thickens slightly. Add tomato juice and vegetable stock and stir until thickened. If sauce doesn't thicken enough to suit your taste add another teaspoon of corn starch. Remove sauce and add to bowl with shrimp and vegetables.

In a skillet on medium heat add 2 Tbsp olive oil. cook the eggs until set. Remove eggs from pan and chop fine. Reduce heat to medium low. Add rice, eggs and green onions back to the pan and cook, stirring until heated through. Remove rice to a serving dish and keep warm in the oven.

Return shrimp, vegetables, sauce and beans to the skillet and stir until heated through. Serve hot over fried rice.

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