Shrimp Fried Rice


– 1/2 pound Fresh Shrimp, shelled and deveined
– 1 teaspoon Cornstarch
– 1/2 teaspoon Salt
– 5 tablespoons Oil
– 3 beaten Eggs
– 4 cups Cold, Cooked Rice
– 2 tablespoons Light Soy Sauce
– 1 Scallion, chopped fine


Cut shrimp into small pieces. Mix with cornstarch and salt. Heat 1 tablespoon of oil in wok. Stir-fry shrimp until pink, about 30 seconds. Remove. Heat 2 tablespoons of oil in wok. Pour in beaten eggs. Scramble fine. Remove. Heat 2 tablespoons oil in wok. Add rice and soy sauce. Stir-fry until thoroughly heated. Add scrambled eggs, shrimp, and scallion. Stir-fry 30 seconds.

China Wok
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