SHRIMP AND CHINESE SAUSAGE FRIED RICE

SHRIMP AND CHINESE SAUSAGE FRIED RICE (for four)

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3 cups cold cooked long-grain white rice

1 cup small raw shrimps, shelled, deveined and split in half lengthwise

1 teaspoon baking soda

1 teaspoon salt

4 tablespoons peanut, vegetable or corn oil

1/3 cup cubed Chinese sausages (about 2 small) or cooked ham

3 eggs, beaten together with a fork

½ cup cooked fresh or frozen peas

½ tablespoon salt, approximately

1 tablespoon oyster sauce

1 cup fresh bean sprouts

½ cup chopped scallions, green part included


1.  Flake rice so that the grains do not stick together.  Set aside.

2.  Combine the shrimps with the soda and salt and let it stand for 15 minutes or longer.  Rinse thoroughly in cold water and pat dry on paper toweling.

3.  Heat a wok or deep skillet over medium heat until hot.   Swirl in 2 tablespoons peanut oil and, when it is hot, pour in the egg mixture and quickly stir-fry until they just begin to set, about 20 seconds, then scramble and break them into small pieces with a wooden spoon.  Continue to cook stirring constantly, until the eggs are cooked through but not browned, about 1 minute longer.  Transfer eggs to a small bowl and set aside.

4.  Heat the remaining oil in a wok or deep skillet until it is almost smoking and add the shrimps.  Cook, stirring quickly and turning them in the oil, until they turn pink, about 30 seconds.  Remove them to a sieve fitted over a bowl and let them drain well.  Return oil from the drained shrimps to the pan, add the sausages or ham, and cook until heated through, stirring.  Remove to the sieve with the shrimp.

5.  If the pan seems dry, swirl in another tablespoon or two of oil and, when it is hot, dump in the cold rice and stir-fry 5 minutes over high heat.  Finally, add the eggs, peas,  salt,  oyster sauce, sausage or ham, and shrimps, tossing the rice to blend thoroughly.  Stir in the bean sprouts and cook, stirring and tossing, about 30 seconds.  Add scallions and serve immediately.

adapted from Craig Claiborne and Virginia Lee, The Chinese Cookbook

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