Gin may seem like a funny addition to fried rice, but it’s the better choice over the poor-quality Chinese “cooking wine” that supermarkets offer.
SERVES: 4 to 6
INGREDIENTS:
- 2 Tbs. soy sauce
- 2 Tbs. gin or high-quality Chinese white rice wine
- 1 Tbs. oyster sauce
- 2 tsp. granulated sugar
- 2 tsp. Asian sesame oil
- 3/4 tsp. table salt
- White pepper, freshly ground if possible
- 3 large eggs
- 3 Tbs. peanut oil
- 11/2 Tbs. minced fresh ginger
- 11/2 Tbs. minced garlic (3 to 4 cloves)
- 1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
- 3 cups cooked extra-long-grain white rice, at room temperature
- 3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)
INSTRUCTIONS:
- n a small bowl, mix the soy sauce, gin or rice wine, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper.
- In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper.
- Heat a 12-inch skillet or carbon-steel wok over high heat for 45 seconds. Swirl 1 Tbs. of peanut oil in the pan and add the eggs. Scramble gently and remove from heat. Cut the egg into small pieces with a spatula and transfer to a bowl.
- Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Add the remaining 2 Tbs. peanut oil and swirl to coat. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds.
- Add the shrimp and stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce heat to low.
- Give the soy sauce mixture a stir and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients.
- Add the scrambled egg and mix well, then add the scallions and mix well again. Taste and add salt if necessary.
- Transfer the rice to a bowl and serve.
PER SERVING:
280CALORIES | 13g PROTEI N | 31g CARB | 11g TOTALFAT | 2g S ATFAT |
5g MONOFAT | 4g POLYFAT | 160mg CHOL | 850mg S ODI UM | 1g FIBER
