February 16, 2007, Newsletter Issue #100: Shrimp Fried Rice
Tip of the Week
8 ounces shrimp; peeled, deveined and no tails
2 cloves garlic, thinly sliced
4 green onions, sliced
2 tomatoes, diced
3 eggs, beaten
4 cups cooked rice
2 Tbsp olive oil
2 Tbsp soy sauce
In a wok, heat 1 tablespoon oil until hot; add garlic and fry until brown; remove garlic and discard. Add shrimp to oil and stir-fry until done (2 to 3 minutes). Remove shrimp and set aside. Add second tablespoon of oil to wok and scramble eggs; set aside. Add rice to wok and stir-fry until hot and dry; add soy sauce and stir until rice is an even brown color.
Add shrimp and eggs and stir-fry 2 minutes. Add green onions and tomatoes; stir-fry another 2 to 3 minutes or until onions are heated through. Serve immediately.
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