Cookbook

Fried Rice

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Ingredients

  • 1/2 cup huile
  • 6 oz crevettes, peeled, deveined, into small pieces
  • 4 cup riz, cooked
  • 1/2 tsp sel
  • 1/2 tsp sucre
  • 1/4 tsp poivre
  • 2 oeufs
  • 3 cup leafy greens, finely shredded
  • 2 tsp sauce soja
  • 2 tsp fish sauce
  • 3/4 cup oignon vert

Instructions

Greens: bok Choy, chard, spinach

. Heat a wok over high heat; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until shimmering but not smoking. Add the shrimp and cook for 1 minute, until pink. Using a spider or a slotted spoon, transfer to a small bowl and set aside. Pour off all but 3 tablespoons of the oil from the pan into a small heatproof bowl and set the bowl aside.

  1. In a bowl, stir together the rice, salt, sugar, and black pepper, breaking up any clumps and mixing well to combine.

  2. Return the wok to high heat and heat the oil until it is shimmering. Crack the eggs into the pan. With the back of a spoon or spatula, immediately scramble the egg, smearing and spreading it around to coat as much of the bottom of the wok as possible. When the egg is no longer wet but has not yet begun to brown, add the rice and toss to combine. Continue stir-frying until the rice is heated through, about 3 minutes.

  3. Add the greens and cook, stirring, just until wilted. Add the cooked shrimp and toss to mix well. Add the seasoning sauce and fish sauce and mix well. Season to taste with additional soy and fish sauce. Remove from the heat and stir in the scallions. Transfer to a warmed platter and serve immediately.

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Notes