Shrimp Fried Rice

2 cups of white rice - cooked (should be about 4 cups cooked)

2 pounds shrimp, deveined

2 tbs cornstarch

3 tbsp oil

4 eggs

1 inch piece ginger

3 oz bean sprouts

3 oz frozen peas

1/8 cup sesame oil

2 cloves garlic

1/8 cup soy sauce

1/2 bunch of green onions,

1 onion, diced

1 carrot, shredded

3 oz bean sprouts

3 oz frozen peas


Heat the oil in a wok or the largest frying pan you have.

Toss the shrimp with the cornstarch. Saute the shrimp until no longer translucent and set aside.

Scramble the eggs, season lightly with salt and cook in the same pan until set, stirring occassionally to break up. Set aside.

Saute the ginger, garlic, onion and carrots until onions are translucent. Add the green onions, shrimp and eggs. Add the rice and soy sauce and sesame oil. Stir in the bean sprouts and peas and cook until heated through. Adjust seasoning.







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