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Source: I will often make a batch of this rice and eat it for the next couple of days. I have made this many times for dinner parties, and it is always the biggest hit. This recipe is just incredible. I get it from my paternal grandmother. She lived in Okinawa after World War II. The key to this recipe is to use Japanese rice. Do not use American rice. Ingredients:
Dash of salt 6 cups boiled rice (2 cups raw) hot or cold. 2 Tbsp soy sauce 1 tsp Accent dash pepper 1 cup raw shelled and deveined shrimp in large pieces 1 tsp. cornstarch 2 tsp wine 1 cup diced boiled ham ½ cup green onion, diced 2 Tbsp carrots, chopped fine 2 Tbsp frozen peas Ingredients: Heat 2 Tbsp oil in skillet and make a thin omelette. Remove to cutting board and shred. Set aside Add 2 Tbsp oil to wok. Add rice, soy sauce, Accent, and Pepper to wok. Stir for a few minutes. Add 4 Tbsp oil. Add shrimp, cornstarch, and wine. Fry 3 to 5 minutes until shrimp turn pink. When shrimp has turned pink, add ham, green onion, carrots, and frozen peas. Fry for a few minutes, then add shredded omelette. Mix well and serve hot. |