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A
traditional Chinese fried rice dish with fresh succulent
shrimp, red pepper, zucchini and green peas.
(Read
the related
blog post.)
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| 3
tablespoons soy
sauce |
| 1
tablespoon oyster
sauce |
| 2
teaspoons sesame
oil |
| 3
tablespoons peanut oil or canola oil |
| 16
large uncooked shrimp (prawns)—peeled
and deveined |
| ½
red pepper (capsicum)—diced |
| 1
zucchini (courgette)—diced |
| ½
cup frozen peas—defrosted |
| 2
cloves garlic—minced (crushed) |
| 3
cups cold cooked long-grain
rice (preferably left to cool in the fridge overnight) |
MIX
together the soy sauce, oyster sauce and sesame oil in a
small bowl. HEAT a wok or large frying pan over a high temperature
then add 1 tablespoon of the oil. ADD the shrimp and stir-fry
for 2 minutes. REMOVE the shrimp from the wok and set aside
on a plate. HEAT the remaining 2 tablespoons of oil, add
the red pepper and stir-fry for 1 minute. ADD the zucchini
and stir-fry for 2 minutes. ADD the peas and garlic and
stir-fry for 30 seconds. ADD the rice and stir-fry for another
minute, tossing to separate the grains and combine well.
ADD the sauce mixture and stir-fry for 2 minutes. ADD the
cooked shrimp and toss to mix and heat through.
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