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Shanghai Fried Rice  (Not yet rated)

An easy rice dish from the Shanghai region of China.

Cal: 430 Fat: 18g Carbs: 46g Protein: 21g Fiber: 4g

Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1 cup long grain rice ; uncooked
  • 3 tablespoons peanut oil
  • 4 ounces shrimp ; peeled, deveined and diced
  • 8 scallions ; thinly sliced, diagonally
  • 1/2 teaspoon white pepper
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce
  • 4 ounces peas
  • 4 ounces ham ; diced
  • 4 ounces mushroom ; shiitake
  • 3 egg(s) ; beaten
  • 1 teaspoon kosher salt
  • In My Kitchen

  • You will also need: wok


    Rinse rice with cold water several times until the water runs clear.

    Combine rice in a large sauce pan with 1/4 cup of water over medium-high heat.

    Cover and bring to a boil. Simmer until the water is absorbed, about 25 minutes.

    Remove the rice from the heat and let it stand for about 10 minutes. Fluff the rice with a fork or chopsticks and allow it to cool.

    Meanwhile, heat oil in a large frying pan or wok over high heat until the oil is hot but not smoking.  Add half of the scallions (with remaining reserved for garnish), and the shrimp. Stir-fry until the shrimp has turned pink and cooked through, about 2 to 3 minutes. Add the rice and the eggs. Stir-fry until the eggs are set and cooked through, about one minute.

    Add the ham, peas, salt, pepper, mushroom and oyster sauce and stir-fry until heated through, another 4 to 5 minutes.  Garnish with the remaining scallions and serve.

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