Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Fried Rice With Shrimp
Famous Authors (View All Authors)
Fishandseafood - Fried Rice With Shrimp Post by :jet4me2fly Category :Learning Kitchen Author :Unknown Date :February 2012 Read :902

Click below to download : Fishandseafood - Fried Rice With Shrimp (Format : PDF)

Fishandseafood - Fried Rice With Shrimp

Source: Fine Art of Chinese Cooking

6 c. cold cooked rice
1/2 c. chopped onion
1/2 lb. fresh shrimp, shelled and coarsely chopped
2 eggs well beaten
2 T. cold water to loosen rice

Sauce:
2 T. soy sauce
2 T. sherry
1/3 t. salt
1/8 t. freshly ground pepper chopped
Scallion greens to sprinkle on top


Add 2T. cold water to rice and loosen grains as much as possible. Mix eggs and shrimp in a bowl.

Heat frying pan on a high flame; add oil and heat thoroughly. Fry onion to a light brown. Add shrimp and eggs and cook for 2 minutes, stirring constantly. Add rice and cook for 2 minutes, stirring constantly. Add soy sauce. Stir constantly until all ingredients are thoroughly mixed. Sprinkle scallion greens on top.

Serves 4-6.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Shrimp -  Garlic Pan Roasted Shrimp (gamberi In Padella) Fishandseafood - Shrimp - Garlic Pan Roasted Shrimp (gamberi In Padella)

Fishandseafood - Shrimp -  Garlic Pan Roasted Shrimp (gamberi In Padella)
1/2 pound large shrimp, peeled 2 teaspoons sea salt 1/4 cup extra-virgin olive oil 2 large cloves garlic, finely chopped or passed through a garlic press pinch of dried red-pepper flakes, or 1 or 2 whole dried peperoncini (hot peppers) 1/4 teaspoon salt, or to taste 2 tablespoons dry white wine 1 tablespoon chopped fresh Italian parsley Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and
PREVIOUS BOOKS

Fishandseafood - Shrimp -  Fried Rice With Shrimp Fishandseafood - Shrimp - Fried Rice With Shrimp

Fishandseafood - Shrimp -  Fried Rice With Shrimp
6 c. cold cooked rice 1/2 c. chopped onion 1/2 lb. fresh shrimp, shelled and coarsely chopped 2 eggs well beaten 2 T. cold water to loosen rice Sauce: 4 T. soy sauce 2 T. sherry 1/3 t. salt 1/8 t. freshly ground pepper chopped scallion greens to sprinkle on top Add 2T. cold water to rice and loosen the grains as much as possible. Mix eggs and shrimp in a bowl. Heat frying pan on a high flame; add oil and heat thoroughly. Fry onion to a light brown. Add shrimp and eggs and cook for 2 minutes, stirring constantly.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT