This post comes to us courtesy of cookbook author and television personality Ching He Huang.
Egg Fried Rice
1 Tbs. peanut or vegetable oil
3 eggs, beaten
2 oz. (50g) cooked baby shrimp
2 oz. (50g) frozen peas
1 lb. (400g) cooked jasmine rice
1 to 2 Tbs. light soy sauce
1 Tbs. toasted sesame oil
1 to 2 pinches of freshly ground white pepper
Heat a wok over high heat and add the peanut oil. Pour in the beaten eggs and let them settle for 1 minute, then gently stir to scramble. Transfer to a plate.
Add the shrimp and peas to the wok and stir-fry for less than 1 minute. Add the rice and mix well until broken down. Return the scrambled eggs to the wok. Season with the light soy sauce, sesame oil and white pepper and serve immediately. Serves 4.
To find out more about Ching, her great tasting recipes and her books, visit www.chinghehuang.com.
To learn more about her US television shows, visit the Cooking Channel.
About the author: The face of Chinese cooking on British TV, Ching-He Huang’s dynamic approach to modern Chinese food led to a television presence in Great Britain before coming to America with her popular shows Chinese Food Made Easy and Easy Chinese: San Francisco on the Cooking Channel. Ching is also the author of four cookbooks, the bestselling Ching’s Chinese Food in Minutes, Chinese Food Made Easy and China Modern. Ching’s latest book, Ching’s Fast Food, is published by Harper Collins and is available on her website. http://www.chinghehuang.com