34
Owner’s Manual
Shrimp and Fried Rice
Serves: 4-6
Ingredients:
2 tablespoons peanut oil
12 large shrimp, cleaned,
shelled and deveined
1 teaspoon Shaoxing rice wine
2 eggs, beaten
2 scallions, chopped
1 tablespoon sesame oil
4 leaves green cabbage,
finely shredded
4 cups cooked jasmine or long-grain rice
1 tablespoon soy sauce (and
additional amount to taste)
Seal salt
Freshly ground black pepper
Directions:
1.
Heat Wok to 425˚F. A drop of water should sizzle on contact. Add peanut
oil and swirl to coat.
2.
Add shrimp and rice wine and stir-fry for 1-2 minutes or until shrimp just
turns pink.
3. Transfer shrimp to a plate; set aside.
4.
Add eggs, scallions, and sesame oil to Wok and stir-fry for 1 minute.
5.
Add cabbage in and stir-fry for an additional 1-2 minutes.
6.
Turn heat down to 375˚F and add rice. Toss, mixing everything together.
7.
Add shrimp back to Wok and mix. Cook for an additional 1-2 minutes until
shrimp are all opaque.
8. Turn off heat and add the soy sauce, stirring in to incorporate. Season with
sea salt and fresh ground pepper to taste.
