Shrimp Egg Rice Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Long grain rice, cooked and fluffed with fork
2: Eggs,
1/2 tsp: Salt,
4 tbsp: Oil,
2: Green onions, chopped
1 Large: onion, chopped
2: Garlic cloves, chopped
3/4 cup: Peeled shrimp,
1/4 cup: Shelled peas,
2 tbsp: Dark soy sauce,
Directions:
Beat eggs with a pinch of salt. Heat 1 tablespoon of oil in a wok
and cook teh onions until soft, but not brown. Pour in the egg and
stir gently, until the mixture is set. Remove the egg mixture and set
it aside.
Heat a further tablespoon of oil and fry the garlic, shrimp, peas
and green onions quickly for 2 minutes. Remove from the wok and set
aside.
Heat the remaining oil in the wok and stir in the rice and remaining
salt. Stir-fry, to heat the rice through, then add the egg and the
shrimp mixtures and the soy sauce, stirring to blend thoroughly. Serve
immediately. [Rice can be cooked and frozen for up to 6 weeks.
Frozen rice should be defrosted and rinsed, before being used in this
dish].
from The Fish and Seafood Cookbook by Judith Ferguson
Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY
BREEZE FOOD SECTION, JULY 15, 1992
Source from luhu.jp
and cook teh onions until soft, but not brown. Pour in the egg and
stir gently, until the mixture is set. Remove the egg mixture and set
it aside.
Heat a further tablespoon of oil and fry the garlic, shrimp, peas
and green onions quickly for 2 minutes. Remove from the wok and set
aside.
Heat the remaining oil in the wok and stir in the rice and remaining
salt. Stir-fry, to heat the rice through, then add the egg and the
shrimp mixtures and the soy sauce, stirring to blend thoroughly. Serve
immediately. [Rice can be cooked and frozen for up to 6 weeks.
Frozen rice should be defrosted and rinsed, before being used in this
dish].
from The Fish and Seafood Cookbook by Judith Ferguson
Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY
BREEZE FOOD SECTION, JULY 15, 1992
Source from luhu.jp