Free Recipe Shrimp Fried Rice 2

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Shrimp Fried Rice 2 Recipe

4 tb Peanut oil
1/2 lb Medium shrimp; shelled,
-deveined
2 Eggs; beaten with
1 ts Sesame oil
1 bn Green onions; finely chopped
2 ts Minced garlic
1 ts Minced ginger
1 sm Red bell pepper; finely
-diced
3 c Cold cooked white rice;
-broken in separate
Grains
1/2 c Frozen organic peas; thawed
1/4 lb Barbecued pork; cut into
-1/2 cubes
Salt; to taste

Shrimp Fried Rice 2 Preparation

Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean. Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir-fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # WT-1B12 broadcast 01-26-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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