Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
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2 tablespoons chicken broth
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2 tablespoons white wine
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1 tablespoon soy sauce
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2 teaspoons sesame oil
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2 tablespoons vegetable oil
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1 cup scallions -- chopped
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1 tablespoon ginger root -- minced
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3/4 pound shrimp -- cooked, peeled
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4 cups white rice
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2 large eggs -- beaten lightly
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1 package frozen peas -- defrosted
Instructions
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- In a large skillet, heat vegetable oil over moderately high heat until very hot. Add scallions, ginger root, sand shrimp, cook for one minute, and transfer to a platter. Add rice and cook until crispy. Add everything back to the pan, add the eggs, and cook until scrambled. Add the peas and cook, stirring for 2-3 minutes or until crispy. Add broth mixture and stir to mix well.
