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Fried Rice Recipe

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This recipe for Fried Rice, by , is from Mari's Cookbook (in search of a real jazzy name), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mari
Added: Thursday, May 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. cooked long-grain rice, chilled
3 tbsp. vegetable oil, divided
3 eggs, well beaten
1/4 c. finely chopped onion
1 lb.shelled, deveined uncooked medium shrimp
6 oz. crimini or shitake mushrooms (remove stems if using shitakes)
3/4 c. frozen shelled edamame (or petite peas), thawed
1 c. diced Chinese smoked sausage, or ham
3/4 c. dry-roasted salted cashews
1/2 c. thinly sliced green onion
1/2 c. stir-fry sauce (purchased)
1/3 c. chopped fresh cilantro leaves
2 tbsp. dark sesame oil

Directions:
Directions:
Break up rice into individual grains. Heat 1 tbsp. vegetable oil in large nonstick skillet or wok over high heat. Ad eggs, tilting or swirling pan to cover bottom with eggs. When set, gently turn eggs and cook 10 seconds. Place on cutting board to cool. Roll up and cut crosswise into 1/8" ribbons.
Heat remaining 2tbsp. vegetable oil in the same skillet over medium heat. Cook onion 15 seconds, or until shiny and fragrant. Add shrimp and cook an additional 1-2 minutes, or until barely pink. Add mushrooms and edamame; cook 1 minute or until mushrooms are shiny. Add rice and toss to combine. Add egg ribbons, sausage, cashews, green onions and stir-fry sauce. Cook 2-3 minutes until all ingredients are heated through. Stir in cilantro and sesame oil.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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