This is one of my favorite recipesI’ve been cooking this for 50 years
Here’s how it got started-
In 1970 I moved to Queens and was working in Flushing.
As a true lover of Chinese Food I was fascinated by all the Chinese markets and restaurants. Not having a lot of money to eat out I decided to teach myself how to cook authentic Chinese food.
I began exploring Chinatown and purchased a wok and THE THOUSAND RECIPE CHINESE COOKBOOK by Gloria Bley Miller.
This amazing cookbook details techniques,ingredients,necessary Kitchen equipment and recipes. I read this 900 page book cover to cover. Slowly I made progress and began to master the art of Chinese cooking
Shrimp Fried Rice
4cups COLD cooked Rice
I cup cooked Shrimp diced
1cup diced vegetables-green beans,peas, mushrooms or any you like
1/4cup sliced scallions
1 or 2 eggs
6tablespoons vegetable oil(I use grape seed oil)
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon sherry
Break up and separate the cold cooked rice This is easiest done by using wet hands
Have all ingredients ready because once you start stir-fring it will only take several minutes
Beat eggs
In small bowl add soy sauce sherry salt and sugar
Heat 1 tb oil in wok or large skillet cook eggs til set with spatula and cut up in shreds
Remove from pan
Heat 2tb oil in pan and quickly stir fry scallion then add vegetables and shrimp for 2-3 minutes Remove from pan
Heat remaining 3tb oil til smoking Add rice ,stir fry til heated through completely
Return eggs,vegetables and shrimp and stir fry and blend into rice
Then quickly add soy sauce blend and stir fry another 1-2 minutes
Taste and add more soy sauce as needed
Makes 4-6 servings
Enjoy!