Shrimp Fried Rice

INGREDIENTS:

• 2 Pound Shrimp, shelled and deveined 

• 6 Cups Long Stemmed Rice 

• 3 Whole Eggs

• 3 Teaspoon Garlic, minced 

• 1 Lemon, quartered 

• 4 Tablespoons Butter

• Vegetable Oil 

• Kikkoman Soy Sauce (spray bottle preferred) 

• Salt 

• Pepper 

DIRECTIONS:

1. Steam rice. 

2. Preheat wok to 350 degrees. Add enough vegetable oil to coat the bottom of wok and not burn the shrimp. 

3. Add shrimp. Stir to avoid burning. Add salt and pepper to taste. 

4. As the shrimp are turning pink, add garlic and continue to stir. 

5. As the shrimp turn pink, squeeze two lemon quarters over the shrimp. 

6. Spray the Kikkoman Soy Sauce over the shrimp to flavor. 

7. Remove shrimp from wok. Empty contents and add oil. 

8. Clean the wok

9. Scramble the eggs and cook in the wok until done

10. Add rice and stir to avoid scorching the rice. 

11. Salt and pepper to taste. 

12. Spray with Kikkoman Soy Sauce to flavor and color the rice. 

13. Add shrimp and mix. Add Kikkoman Soy Sauce if needed. 

14. Remove from heat and serve. 

YIELD:

• 6 servings

NOTES:

SOURCE:

• Lesnansky Experimentation

PHOTO(S):