Recipe for...Shrimp Fried Rice


Recipe for... shrimp recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Shrimp Fried Rice This recipe is rated : 1 Recipe Ingredients 4 ounces frozen uncooked shrimp, unshelled Marinade: 1 tablespoon oyster sauce, or to taste 1 tablespoon soy sauce, or to taste 1 teaspoon salt, or to taste Pepper to taste 1 teaspoon cornstarch mixed with 1 1/2 teaspoons water Other: 4 ounces cooked ham 1 medium onion 2 green onions 2 eggs (more if desired) 1/2 cup peas 4 cups cold cooked rice 4 to 5 tablespoons oil for stir-frying, or as needed Cooking Procedures Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes. Dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside. Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham. Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.** You can also add a bit of oyster sauce if desired *Alternately, you can mix the green onion and egg in with the other ingredients.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ve. Put the butter into a sauce pan. Heat and add the flour and stir until smooth and frothy. Then add the strained celery root and cook five minutes longer. If the puree seems dry, add more stock or cream. It should be served very hot. 20 CONSERVATION RECIPES SOUPS CORN CHOWDER NO. I > 1 can corn. 1 tblsp. butter substitute. 1 pt. milk. 1 tblsp. white corn flour. 2 medium sized onions, diced. Salt and pepper. 3 medium sized potatoes, diced. Cook potatoes and onions until tender,
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