March 17, 2010

Japanese-style Fried Rice

Tools

By Megan Valentine

Story Published: Jul 12, 2007 at 9:59 AM EDT

Story Updated: Jul 12, 2007 at 9:59 AM EDT

Ingredients

2 T canola oil, divided
2 large eggs, beaten
1/2 cup smoke bacon, diced 1/2"
1 medium carrot, diced 1/4"
1/2 cup frozen peas
1/2 lb. medium size shrimp, peeled, deveined & patted dry
2 1/2 cups cooked Calrose rice, cooled
1 bunch green onions, trimmed and sliced 1/4"
3 T soy sauce, or to taste
2 T ginger, peeled and grated

Directions

Makes 2 main course or 4 side dish servings

Heat a large non-stick skillet over medium heat. Add half of the oil and the beaten eggs.

Tilt pan so the eggs cover the bottom in a thin layer. Cook until eggs are just set, and slide them onto a cutting board. Cut eggs into 1/2" dice and set aside.

In the same pan, cook the bacon in the remaining oil, stirring occasionally for about 2 minutes. Add carrots, ginger, shrimp and peas. Cook, stirring, for one minute. Add rice and green onions and cook, gently breaking up the clumps of rice. Cook until shrimp are cooked through, about 2 to 3 minutes. Add the soy sauce and serve immediately.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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