Real African Dishes: [MC-AllEthnic-Recipes] Cantonese Chicken Fried Rice

Tuesday, December 21, 2010

[MC-AllEthnic-Recipes] Cantonese Chicken Fried Rice

* Exported from MasterCook *

Cantonese Chicken Fried Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces raw shrimp -- peeled
4 tablespoons vegetable oil -- or peanut oil
1 onion -- peeled and chopped
2 large garlic cloves -- peeled and minced
1 carrot -- peeled and diced
sea salt and white pepper
1/2 cup peas -- scant cup, thawed if frozen
2 medium eggs -- beaten with a pinch of salt
2 1/2 cups day-old cooked rice -- about
3 green onions -- to 4, trimmed and chopped
2 tablespoons light soy sauce -- or to taste

Devein the shrimp and if they are quite large, roughly chop them; cover and set aside.

Heat half the oil in a wok over medium-high heat. Add the onion, garlic, carrot, and a pinch each of salt and pepper. Stir-fry for about 2 to 3 minutes until the vegetables begin to soften.

Tip in the shrimp and peas and stir-fry until the shrimp begin to turn pink. Push the ingredients to one side of the wok and add a little more oil to the other. Add the beaten eggs to the oil and cook, stirring occasionally, to scramble them. Once they are almost set, stir them through the rest of the ingredients.

If necessary, add a little more oil to the wok and then tip in the rice and green onions. Season with some soy sauce and stir-fry for 3 to 4 minutes until the rice is piping hot. Taste and adjust the seasoning before serving.

Serves 4

AuthorNote: This is a great way to use up leftover rice - in fact it works better and is less sticky to cook than freshly steamed rice. [Note however, that leftover rice should be refrigerated and used within a day of cooking]. You can replace the shrimp with diced chicken, roast pork, or ham, and vary the vegetables - diced peppers, zucchini, and corn all work well.

Cuisine:
"Asian"
Source:
"Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 381 Calories; 17g Fat (40.8% calories from fat); 14g Protein; 42g Carbohydrate; 3g Dietary Fiber; 149mg Cholesterol; 392mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.

Nutr. Assoc. : 1372 0 0 0 0 0 0 0 0 0 0