Shrimp Fried Rice
Lauren Jones
ingredients
- course salt
- 1 1/2 cups white basmati rice
- 2 teaspoons vegetable oil
- 2 large eggs, lightly beaten
- 1 pound shrimp, peeled, de-veined, and chopped
- 2 carrots, thinly sliced on the diagonal
- 2 scallions, sliced on the diagonal, white and green parts separated
- 1 garlic clove, minced
- 1 tablespoon minced, fresh ginger
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
directions
- 1
In a medium saucepan, bring 8 cups of salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.
- 2
While rice is cooking, heat 1 teaspoon oil in a large, nonstick skillet over medium. Add eggs; cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2 x 1/4 strips.
- 3
In reserved skillet, heat remaining teaspoon of oil over medium. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook, tossing frequently until shrimp are opaque and carrots are crisp tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.
Source: Lauren
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