Egg Fried Rice

This fried rice is to Asian cooking as Gringo food is to Mexican.  Not bad - just not very good.  I tried adding soy sauce and 5 Spice seasoning, but to no effect.  It would have been better with cashews, but why bother?  Make Fried Rice Restaurant Style or Perfect 3-Step Rice instead and add shrimp!

3-4 servings

15 calculated points

Dry Riesling

Ingredients

1 1/2 cups long-grain rice, rinsed and drained
Kosher salt
7 tablespoons vegetable oil, divided
12 raw medium shrimp, peeled, deveined, and chopped
5 medium eggs, beaten
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 cup frozen peas, thawed
3 tablespoons light soy sauce

Directions
1. In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and a generous pinch of salt, and return to a boil. Stir once; cover and simmer over low heat until the rice is tender and the water is absorbed, about 20 minutes. Remove from heat, and let steam for 20 minutes. Fluff with a fork, and spread on a large baking sheet to cool completely, about 30 minutes.

2. In a very large skillet or wok, heat 2 tablespoons of the oil until shimmering. Add the shrimp, and stir-fry over moderately high heat until nearly cooked through, about 3 minutes. Using a slotted spoon, transfer to a plate.


3. In the same skillet, heat the remaining 5 tablespoons of the oil until shimmering. Add the eggs, and stir-fry over moderately high heat until small curds form and the eggs are nearly cooked, about 2 minutes. Add the rice, sugar, pepper, and a generous pinch of salt, and stir-fry until the rice is hot, about 3 minutes. Add the shrimp, peas, and soy sauce, and stir-fry until the shrimp are cooked through and the peas are hot, 2 to 3 minutes. Season with salt and serve immediately.