Shrimp Fried Rice

Ingredients

• 15 3/4 ozcooked white rice, cold, cooked the day before
• 8 3/4 ozraw shrimp, peeled and deveined, patted dry
• 2eggs, beaten
• 3 clovesgarlic, minced
• 4green onions, sliced
• 2 tbspsoy sauce
• 2 tbspvegetable oil

Method

1. 1

   Pat the shrimp completely dry with paper towels — wet shrimp steam gray instead of searing pink. Rub the cold rice between your fingers until the grains separate.

2. 2

   Heat 1 tablespoon of the oil in a wok or large skillet over high heat until it shimmers. Add the shrimp in one layer and cook for about forty-five seconds a side, until they have just turned opaque with pink edges. Lift them straight out onto a plate — they are not quite done, and they will finish in the residual heat.

3. 3

   Pour the beaten eggs into the same pan and stir until just set, then move them to the plate. Add the remaining oil, throw in the garlic for ten seconds, then the rice. Spread it out and let it fry, tossing every minute or so, until the grains are hot and some have caught.

4. 4

   Pour the soy sauce around the rim of the pan, toss, then return the shrimp and eggs with the green onions and stir for another thirty seconds — just long enough to heat the shrimp through. Serve immediately.