Dana's Shrimp Fried Rice

original can be found here

 

 

Dana's Shrimp Fried Rice

• 3/4-1 cup onion, finely chopped
• 3 tablespoons oil
• 2 eggs, lightly beaten (or more eggs if you like)
• 5 drops soy sauce
• 5 drops sesame oil
• 8 ounces cooked shrimp, pork or chicken, chopped
• 1/2 cup finely chopped carrot (very small)
• 1/2 cup frozen peas, thawed
• 1/2 cup pea pods, chopped
• 1 small can sliced water chestnuts
• 1 small can baby corn, chopped
• 5 cups cold cooked rice, grains separated (cook it the night before)
• 4 green onions, chopped
• 2 cups bean sprouts
• 4 tablespoons soy sauce (add more if you like)
• 6 drops sesame oil

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until browned, 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Wisk eggs with 5 drops of soy and 5 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 2 tbsp oil in wok; add selected meat to wok, along with carrots, peas, pea pods, water chestnuts, corn, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 4 tbsp of soy sauce, 6 drops sesame oil, and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.