服务：四到六。
Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these tend to be of poor quality. If that’s all you can find, use gin instead.
betway电子竞技俱乐部
- 2 Tbs. soy sauce
- 2 Tbs. Chinese white rice wine or gin
- 1 Tbs. oyster sauce
- 2 tsp. granulated sugar
- 2 tsp. toasted sesame oil
- 3/4茶匙。食盐;品尝更多
- White pepper, freshly ground if possible
- 3个大鸡蛋
- 3 Tbs. peanut oil
- 1-1/2 Tbs. minced fresh ginger
- 1-1/2 Tbs. minced garlic (3 to 4 cloves)
- 1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
- 3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
- 3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)
Nutritional Information
- 营养样本量基于六份
- Calories (kcal) : 280
- Fat Calories (kcal): 100
- 脂肪（G）：11
- Saturated Fat (g): 2
- 多不饱和脂肪（G）：4
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 160
- Sodium (mg): 850
- Carbohydrates (g): 31
- Fiber (g): 1
- Protein (g): 13
Preparation
- 在一个小碗中，将酱油，米酒或杜松子酒，牡蛎酱，糖，芝麻油混合，1/2茶匙。盐和少许白胡椒。在另一个小碗中，用1/4茶匙打鸡蛋。盐和一小撮白胡椒。加热12英寸的煎锅或高火加热45秒。旋转1汤匙。锅中的花生油覆盖底部。加入鸡蛋，用刮刀煮熟，直到它们仍然有点柔软且松散为止。从火上取出，用刮刀将鸡蛋切成小块；这样做会完成烹饪。 Transfer to a bowl.
- Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.
Tip
If possible, use leftover rice and bring it to room temperature. If using freshly made rice, let it cool first.
Reviews
Rate or Review
Reviews (5 reviews)
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Anitah3|02/26/2017Delicious! I've been making this for my family for a couple of years now and they love it!
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tatiemily|2015年6月19日
GOOD, NOT GREAT. I used all the ingredients as noted and followed the directions precisely. I felt it was a bit too sweet and the rice was a bit mushy. I DID use room-temp day-old rice from take out from our local favorite chinese restaurant and the shrimp were very well drained of all fluid. I have been looking for a recipe that tastes like our fav take-out, this one fell just a tad short. BTW, I made two separate batches. One was with the ginger in the oil with the garlic, the other was to put the ginger in the sauce (as suggested by a previous review). I felt that the taste of ginger in the later was a bit too strong. Although I love ginger in every form, I felt that the taste of ginger overpowered all the other flavors. If I had gotten this rice at a restaurant, I would eat and enjoy it but I would never order it there again.
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