Shrimp Fried Rice

INGREDIENTS:

• 1 cup shrimp
• 1 teaspoon corn starch
• ¼ cup Cooking Sherry
• 1 teaspoon soy sauce
• Pinch of white pepper
• ½ cup vegetable oil

• 2 eggs
• 2 tablespoons vegetable oil or olive oil
• 2 ½ cups of cold, day old rice
• 1 Tablespoon soy sauce
• ½ teaspoon Chicken Bouillon
• A pinch of white pepper (and salt if needed.)

DIRECTIONS:

Marinate shrimp in the corn starch, sherry, soy sauce, and white pepper. Refrigerate for 30 minutes.

Meanwhile fry eggs and set to the side. Gently break the rice apart into small clumps with your hands and set aside. 

Heat oil in large skillet or wok over high heat. Once oil just starts to smoke add the shrimp mixture and quickly saute the shrimp, stirring around until cooked about 1 1/2 to 2 until shrimp are almost cooked through (the surfaces will turn entirely pink), turn off heat and allow shrimp to cook the rest of the way for an additional minute. Remove shrimp to drain. Pour oil into a metal can. 

In the same skillet or wok, heat a 2 tablespoon of the reserved oil over medium high heat until hot.  Add the rice and gently break up the rice shaking the skillet or wok, or moving it around with a heat-proof spoon.  Add the soy sauce and mix thoroughly and then add the shrimp.  Sprinkle with chicken bouillon and a pinch of white pepper, taste and salt accordingly.