* Exported from MasterCook Mac * Shrimp Fried Rice Recipe By : Walking Magazine (Jul/Aug 95) Serving Size : 4 Preparation Time :0:30 Categories : One-dish meals* Main courses, fish* Quick dishes* Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound medium shrimp, peeled, washed, deveined -- sliced in half MARINADE: 1 1/2 tablespoons rice wine or sake 1 teaspoon minced fresh ginger 1/2 teaspoon sesame oil SAUCE: 2 tablespoons non-fat chicken broth -- (or water) 1 1/2 tablespoons rice wine or sake 1 tablespoon soy sauce 1 teaspoon salt 1 teaspoon sesame oil - - - - - 2 tablespoons corn or safflower oil -- divided 2 large eggs -- lightly beaten 3/4 cup minced scallions 1 1/2 cups frozen peas -- thawed 5 cups cold cooked white (or brown rice) -- fluffed with fork [This is fast if rice is made the night before.] Place shrimp in a bowl, add the marinade ingredients, and toss to coat. Cover with plastic wrap and let stand at room temperature for 20 minutes. Combine the sauce ingredients and set aside. Heat a wok or a skillet, add 1T of the oil, and heat until hot. Add the shrimp and stir-fry over high heat until they turn pink, about 2 mnutes. Remove with a handled strainer or a slotted spoon and drain. Wipe out the pan. Reheat the pan, add the remaining 1T of oil, and heat until hot. Add the eggs and stir-fry over high heat for about 30 seconds to scramble. Add the minced scallions and stir-fry for about 1 minute. Add the peas and stir-fry briefly to heat through. Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until heated through. Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving dish. Serve immediately. Serves 6*, 321 cal per serving. 18% cal from fat / 6g total fat / 1g sat fat / 37mg chol / 15g prot / 49g carb / 862mg sod / 4g fiber [*Halved, made dinner for 2, with no accompaniaments. Plan whole amount for 4; 6, only if there are other dishes.] - - - - - - - - - - - - - - - - - -