by Liliana Andrei

Created on: August 27, 2010   Last Updated: July 07, 2011

What makes a compelling stir-fry? Certainly, the ingredients and calibration of seasonings. What makes it taste intensely of itself? The cooking tools used throughout the cooking process. When fresh ingredients meet a well-heated wok, a unique taste and aroma are created. Shrimp fried rice is one of the many recipes that enjoys the benefit of a well-tempered wok.

 Ingredients:

2 teaspoons of peanut oil

1 teaspoon of sesame oil

2 teaspoons of rice wine

2 eggs, slightly whisked

1 pound shrimp, cleaned, peeled, and deveined

3 cups cooked, cold white rice (long-grain jasmine rice it a strong flavor)

½ cup fresh shiitake mushrooms, trimmed and sliced

4 green onions finely sliced

1 tablespoon soy sauce

1 tablespoon garlic crushed and finely sliced

1 tablespoon grated ginger

Method:

If you do not have leftover rice you can steam it yourself. About 1 1/2 cups of uncooked rice yields aproximatly 3 cups of cooked rice. After you steamed the rice let it cool.

Heat a wok to very hot, add 1teaspoon of the peanut oil, and swirl to coat the sides. Add the eggs and swirl to make a thin omelet. Place the omelet on a plate, roll it, and cut it into thin strips.

Heat the remaining peanut oil and sesame oil, heat it, add garlic, ginger, mushrooms, wine, and onion stirring constantly for about 1 minute. Add the shrimps and cook for another 2 minutes or until pink, tossing them with a spatula. Sprinkle with the soy sauce tossing constantly. Add the rice and the omelet and continue tossing until well combined and heated well through.

You may serve the shrimp fried rice on a plate, topped with coriander or, if you want to get creative, you may serve it in a carved-out pineapple. This dish is perfect for a light and beautiful dinner or as a side dish at a party and family gatherings.

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