Shrimp Fried Rice
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 cups chopped cooked shrimp
4 cups boiled white rice
1/4 cup oil
2 eggs, lightly beaten
2 tablespoons soy sauce
1 teaspoon salt
freshly ground black pepper
3 scallions, chopped
Fry the shrimp in oil in a deep frying pan or wok for 1 minute, stirring constantly. Add eggs, salt, and pepper and fry over medium heat for 5 minutes, stirring constantly. Add the rice and soy and fry for 5 minutes more, stirring frequently. Garnish with chopped scallions.
Serves 6.
Author's note: Diced cooked chicken, pork, or ham may be used instead of shrimp.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 cups chopped cooked shrimp
4 cups boiled white rice
1/4 cup oil
2 eggs, lightly beaten
2 tablespoons soy sauce
1 teaspoon salt
freshly ground black pepper
3 scallions, chopped
Fry the shrimp in oil in a deep frying pan or wok for 1 minute, stirring constantly. Add eggs, salt, and pepper and fry over medium heat for 5 minutes, stirring constantly. Add the rice and soy and fry for 5 minutes more, stirring frequently. Garnish with chopped scallions.
Serves 6.
Author's note: Diced cooked chicken, pork, or ham may be used instead of shrimp.
