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Golden Dragon Shrimp Fried Rice

All the way back since before China was united under one emperor, the shrimp fried rice of the Golden Dragon Inn has been beloved by all who taste it. This is one of the best Chinese food recipes for shrimp lovers. Enjoy this and other Chinese recipes online for free!

Serves: 2

Ingredients
  • 1 small onion
  • 1 cup peas
  • 2 tablespoons soy sauce
  • 3 or 4 tablespoons cooking oil
  • 1 egg beaten in a cup (half teaspoon salt added)
  • 1 cup shrimp
  • 2 tablespoons soy sauce
  • 1 rasher of bacon (diced) or any ham
Instructions
  1. First prepare the boiled rice. Use a large cup (or mug) of long grain rice.
     
  2. Bring a saucepan that is 2/3 full of water to the boil. Add the rice grains and stir until the water re-boils.
     
  3. Cook for 9 minutes from this point and turn the heat down so that the water simmers gently.
     
  4. Remove the pan from the heat and fill to the top from the cold water tap. Drain well and then cover the pan and leave the rice to cool.
     
  5. In a wok, or large based pan, heat the oil. Add the onions and diced bacon. Stir fry over a moderate heat for 2-3 minutes.
     
  6. Reduce the heat to low and add the beaten egg. When it has set, break it up into small pieces and stir.
     
  7. Turn up the heat and add the shrimp. Fry for 2 minutes.
     
  8. Add the peas and fry for 2 minutes. Add the soy sauce and mix well.
     
  9. Add the cool boiled rice and heat through, stirring constantly. Season with salt & pepper.
     
  10. Serve and sprinkle with extra soy sauce while eating. This is a very large helping for 2 people!

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the plural of shimp is shrimp. unless it is something that belongs to the shrimp, it will always be shrimp. other than that, the recipe turned out quite good. (I also added hot sauce cause that it my taste).

Rocket70, it looks like it's just using a different method of rice cooking than you're used to. The recipe is definitely one I will try.

This recipe needs to be more precise on the ratio of rice to water. One (1) cup rice to 2 (or a little less) cups water cooked covered for 20 minutes on moderate heat, then stirred and left to cool. Overnight refrigeration is good also.

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