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Egg Fried Rice

Contributed by Aidan Glendon on 11/24/20 

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Come cook up a good time with Chef Aidan on Monday, November 30th at 6pm ET as he cooks Egg Fried Rice! You probably have all the ingredients in your pantry! RSVP at https://ithaca.campuslabs.com/engage/event/6457951. If you have questions, accommodations, or accessibility needs contact aglendon@ithaca.edu.

 

INGREDIENTS

  • 1 ½ cups long-grain rice (rinsed and drained) 

  • Kosher salt 

  • 7 tablespoons vegetable oil (divided) 

  • 12 shrimp (medium raw, peeled, deveined, and chopped) 

  • 5 eggs (medium beaten) 

  • ½ teaspoon sugar 

  • ¼ teaspoon black pepper 

  • 1 cup frozen peas (thawed)

  • 3 tablespoons light soy sauce 

Directions

  • Step 1
    In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and a generous pinch of salt, and return to a boil. Stir once; cover and simmer over low heat until the rice is tender and the water is absorbed, about 20 minutes. Remove from heat, and let steam for 20 minutes. Fluff with a fork, and spread on a large baking sheet to cool completely, about 30 minutes.

  • Step 2
    In a very large skillet or wok, heat 2 tablespoons of the oil until shimmering. Add the shrimp, and stir-fry over moderately high heat until nearly cooked through, about 3 minutes. Using a slotted spoon, transfer to a plate.

  • Step 3
    In the same skillet, heat the remaining 5 tablespoons of the oil until shimmering. Add the eggs, and stir-fry over moderately high heat until small curds form and the eggs are nearly cooked, about 2 minutes. Add the rice, sugar, pepper, and a generous pinch of salt, and stir-fry until the rice is hot, about 3 minutes. Add the shrimp, peas, and soy sauce, and stir-fry until the shrimp are cooked through and the peas are hot, 2 to 3 minutes. Season with salt and serve immediately.

 

Individuals with disabilities requiring accommodations should contact Aidan Glendon at aglendon@ithaca.edu. We ask that requests for accommodations be made as soon as possible.

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