Fried Rice
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 2 large eggs lightly beaten
- 3 tablespoons vegetable oil
- 1/4 cup soy sauce
- kosher salt and freshly milled black pepper
- 1 medium onion chopped (about 1 cup)
- 2 tablespoons finely chopped crystallized ginger
- 2 garlic cloves minced (about 2 teaspoons)
- 2 cups frozen shelled and deveined shrimp halved
- one 10-ounce package frozen peas
- 3 cups leftover cooked long-grain white rice or simple bo
- 3 tablespoons rice wine or dry sherry
- 4 teaspoons toasted sesame oil
- Carbohydrate 18.8589125367218 g
- Cholesterol 266.49 mg
- Fat 23.4577625047353 g
- Fiber 4.24750002397747 g
- Protein 14.5721500181074 g
- Saturated Fat 3.87189820355538 g
- Serving Size 1 1 Serving (381g)
- Sodium 106.411250043458 mg
- Sugar 14.6114125127444 g
- Trans Fat 1.78154164133859 g
- Calories 349 calories
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot. Reduce the heat to medium. Combine the eggs with 1/8 teaspoon salt and 1/8 teaspoon pepper and pour into the skillet. Cook, stirring, until scrambled, about 1 minute. Break into small pieces and transfer to a bowl. Add another tablespoon of oil, the onion, and garlic to the pan; cook, stirring 2 minutes. Add the shrimp and peas; cook until the shrimp are cooked through, about 3 minutes. Transfer the mixture to the bowl with the eggs. Heat the remaining tablespoon oil in the same skillet over medium-high heat until hot. Add the rice and cook, stirring occasionally, until slightly crispy. Stir together the soy sauce, rice wine, ginger, and sesame oil; add to the rice in the skillet along with the shrimp, peas, and egg. Cook just until the egg is heated through and serve.
