Three Color Rice

Serving size:

ingredients

3 C cold steamed white rice (left over)
2 eggs
4 tbsp peanut or vegetable oil
1/4 lbs medium-sized shrimp (prawns), peeled, deveined and coarsely chopped
1 tsp dry sherry
1/2 C dried shiitake mushrooms, soaked in boiling water to cover for 20 minutes, drained, stems discarded, and caps cut into 1/2-inch
3 oz Chinese-style barbecued pork, diced (about 1/2 cup)
1/2 C thawed, frozen petite peas
1/4 C chicken stock, preferably Chinese style
2 tbsp soy sauce
2 tbsp thinly sliced green
1 scallion onion, including tender green tops
1/2 C unsalted roasted peanuts

directions

To separate the rice grains, place in a bowl. Wet your fingers and rub the rice between them until the grains are separated. Set aside.

In a small bowl, beat the eggs lightly. In a wok or frying pan over medium heat, warm 1 tablespoon of the oil, swirling to coat the bottom and sides of the pan. When the oil is hot, add the eggs, and stir continuously until soft curds form, about1 minute. Trandfer to a bowl and set aside.

Add another 1 tablespoon, oil to the pan over high heat, again swirling to coat the pan. When the oil is very hot but not quite smoking, add the shrimp and stir and toss every 15-20 seconds until pink, 1-2 minutes. Add the sherry and stir and toss for 1 minute longer. Transfer to the bowl holding the eggs.

Add the remaining 2 tablespoons oil to the pan over medium-high heat, again swirling to coat the pan. When the oil is hot, add the rice and stir and toss every 20-30 seconds until it is lightly browned, about 5 minutes. Add the mushrooms, pork, peas, stock, soy sauce and green onion and stir to combine. Add the shrimp, eggs and peanuts and stir and toss until the egg is in small pieces and all the ingredients are heated through, about 1 minute longer.

Taste and adjust the seasonings. Serve immediately. Serves 6

Rating:

Source: Lindsay Metcalfe