Shrimp Fried Rice

Author

NuWave

Servings

4-6

Category

Main Dishes

Ingredients

• 2 tablespoons peanut oil
• 12 large shrimp, cleaned, shelled and deveined
• 1 teaspoon Shaoxing rice wine
• 2 eggs, beaten
• 2 scallions, chopped
• 1 tablespoon sesame oil
• 4 leaves green cabbage, finely shredded
• 4 cups cooked jasmine or long-grain rice
• 1 tablespoon soy sauce (and additional amount to taste)
• Sea salt
• Freshly ground black pepper

Directions

1. Heat Wok to 425°F. A drop of water should sizzle on contact. Add peanut oil and swirl to coat.
2. Add shrimp and rice wine and stir-fry for 1-2 minutes or until shrimp just turns pink.
3. Transfer shrimp to a plate, set aside.
4. Add eggs, scallions, and sesame oil to Wok and stir-fry for 1 minute.
5. Add cabbage in and stir-fry for an additional 1-2 minutes.
6. Turn heat down to 375°F and add rice. Toss, mixing everything together.
7. Add shrimp back to Wok and mix. Cook for an additional 1-2 minutes until shrimp are all opaque.
8. Turn off heat and add the soy sauce, stirring in to incorporate. Season with sea salt and fresh ground pepper to taste.