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Chinese Fried Rice With Shrimp and Peas

5.0(663)

This is a more subdued version of fried rice than the spicier Thai fried rice. It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.

by Martha Rose Shulman·published 2009-07-30

Open original recipe

AsianDinner, Easy, Quick, One Pot, Main Course, Side Dish

Servings

Serves four to six

Total time

15 min

Calories / serving

321 kcal

Ingredients (11)

serves

3 large eggsegg
2 tablespoons vegetable or canola oiloil
2 garlic cloves, mincedgarlic
2 teaspoons minced fresh gingerginger
1/2 pound medium shrimp, peeled, deveined and cut in 3/4-inch piecesshrimp
1 tablespoon dry sherrysherry
5 to 6 cups cooked and cooled basmati or long-grain rice
1 bunch scallions, thinly sliced, white and green parts separatedscallion
1/2 cup cooked fresh or thawed frozen peas
2 tablespoons soy saucesoy-sauce
1/4 cup chopped cilantrocilantro

Instructions (2 steps)

01Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
02Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice — scooping it up, then pressing it into the pan and scooping it up again — for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.