Ingredients:
1 1/2 cups raw basmati rice, cooked at least 1 day in advance to make about 4 1/2 cups cooked rice
1 cup raw small shrimp, shelled,deveined and split in half lengthwise
1 teaspoon baking soda
salt
1/4 teaspoon salt
1/2 cup peanut oil or 1/2 cup vegetable oil or 1/2 cup corn oil, divided
1/2 cup thinly sliced Chinese sausage (4 small) or 1/2 cup cooked ham, diced
3 eggs
1/2 cup cooked green peas, fresh or frozen
salt
3 tablespoons oyster sauce
3/4 cup fresh bean sprouts
1/2 cup chopped scallions, green part included
Directions:
Fluff the rice so that it’s not sticking together; set aside.
Mix shrimp, baking soda and salt to taste; set aside for at least 15 minutes; rinse and pat dry.
Heat 1/4 cup oil in a wok or skillet until almost smoking; add shrimp and stir until pink, about 30 seconds; remove and drain in a sieve set over a bowl.
Heat the remaining 1/4 cup oil in the wok; add sausages or ham and stir until heated through; add rice, stir rapidly until heated and not browned.
Quickly make a well in the center of the rice and add the eggs, constantly stirring; when they are softly scrambled, start incorporating them by stirring in a circular fashion.
When rice and eggs are mixed, add peas and salt to taste; stir in oyster sauce and shrimp, tossing rice to blend everything; stir in bean sprouts and stir another 30 seconds; add scallions and serve immediately.
Servings: 3-4
Time preparation: 45 min.
Time total: 50 min.