Mmm....Very good.
Shrimp Fried Rice
The Key to Chinese Cooking, Irene Kuo
Serves 3 or 4 as a single dish
1/4 pound shrimp
5 tbsp oil
3 large eggs, beaten with 1/4 tsp salt
3.5 cups cold cooked long grain rice (1 cup uncooked)
1/2 to 1 tsp salt
2 large whole scallions, finely chopped
Coating:
1/4 tsp salt
1 tsp cornstarch dissolved in 2 tsp water
Shell the shrimp and devein if large. Cut them crosswise into 1/2-inch wide pieces. Mix them with the coating and set aside if you wish or continue with recipe.
Heat a wok or large, heavy skillet over high heat until hot; add 2 tbsp of the oil, swirl, and heat for 10 seconds. Turn heat to medium, scatter in the shrimp, and stir them briskly for about 1.5 minutes until they are pink and firm. Pour into a dish and set aside.
Clean the pan and set it aside again over high heat; heat until very hot, then add the remaining 3 tbsp oil, swirl, and heat until hot. Pour in the eggs, and as they puff around the edges, push the mass with a spatula to the far edge of the pan as you tilt the pan toward you, letting the runny eggs slide onto the hot surface. Push and tilt the eggs until they are no longer runny but soft and fluffy. Give them one big whirl and scrape into a dish.
Set the pan over medium heat- you don't need any more oil. Add the rice, and toss and poke with the spatula for 1 minutes to heat it through. Sprinkle in 1/2 to 1 tsp salt to taste; add the scallions and stir rapidly to mingle. Add the shrimp and the eggs and stir rapidly in turning and folding motions for about 1 minute, until the eggs are in small pieces and well mingled with the rice and shrimp. Pour into a hot serving dish.