Ease of Preparation: Easy
Yield: 3-4 servings
Ingredients:
- 1 cup (240 ml) dry long-grain brown rice
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (15 ml) Shaoxing wine
- 1 teaspoon (5 ml) sugar
- 2 tablespoons (30 ml) peanut oil
- 8 ounces (226 g) fresh shrimp (size 21-25, peeled and deveined)
- 4 ounces (114 g) shiitake mushrooms, roughly chopped
- 4 ounces (114 g) green peas, thawed
- 1 teaspoon (5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 3 eggs, beaten
- 8 scallions, thinly sliced
Method:
Cook rice following package instructions.
Once fully cooked, transfer rice from pot to a baking sheet and fluff with a fork. Set aside.
In a mixing bowl, whisk together oyster sauce, Shaoxing wine and sugar. Set aside.
Heat oil in a wok over medium-high heat.
Add shrimp, and cook for 1-2 minutes, or until slightly pink.
Add mushrooms and cook for 4-5 minutes, or until slightly browned.
Add peas, half the scallions and cook for 1-2 minutes.
Add rice, salt, pepper and toss ingredients together.
Move the rice mixture to the sides of the wok, to expose the bottom of the pan.
Add eggs, and cook for 3-4 minutes, until eggs are scrambled.
Once eggs are cooked, pour in reserved sauce, and toss all ingredients together.
Cook for another 1-2 minutes.
Serve garnished with remaining scallions.