Fried Rice

This is excellent Fried Rice, courtesy of Sara Moulton from Sara's Secrets for Weeknight Meals. I subbed chicken for the shrimp since my husband doesn't like seafood and I also used fresh ginger and not crystallized ginger since I didn't have any, it turned out fantastic!

It's also a great recipe to use up left over rice, chicken and veggies.

INGREDIENTS

3 tablespoons vegetable oil
2 large eggs, lightly beaten
Kosher salt and freshly milled black pepper
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
2 cups frozen shelled and deveined shrimp, halved
One 10-ounce package frozen peas
3 cups leftover cooked long-grain white rice or simple boiled rice
1/4 cup soy sauce
3 tablespoons rice wine or dry sherry
2 tablespoons finely chopped crystallized ginger
4 teaspoons toasted sesame oil

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot. Reduce the heat to medium. Combine the eggs with 1/8 teaspoon salt and 1/8 teaspoon pepper and pour into the skillet. Cook, stirring, until scrambled, about 1 minute. Break into small pieces and transfer to a bowl

2. Add another tablespoon of oil, the onion, and garlic to the pan; cook, stirring 2 minutes. Add the shrimp and peas; cook until the shrimp are cooked through, about 3 minutes. Transfer the mixture to the bowl with the eggs.

3. Heat the remaining tablespoon oil in the same skillet over medium-high heat until hot. Add the rice and cook, stirring occasionally, until slightly crispy.

4. Stir together the soy sauce, rice wine, ginger, and sesame oil; add to the skillet along with the shrimp, peas, and egg. Cook just until the egg is heated through and serve.