Shrimp Stir-Fried Rice

Serves 4 to 6

1 pound large shrimp, peeled, deveined and cut in half crosswise

Kosher salt, black pepper

3 tablespoons vegetable oil, divided

3 large eggs, beaten

3 cups cold cooked white or brown rice

1/2 cup chopped carrots

1 tablespoon minced peeled fresh ginger

2 teaspoons finely minced garlic

1/4 cup low-sodium soy sauce, or 3 tablespoons regular soy sauce and 1 tablespoon water

1 cup frozen shelled edamame or peas, thawed

1/2 cup thinly sliced scallions

2 tablespoons chopped flat-leaf parsley or 1 additional thinly sliced scallion, for garnish

1. Season the shrimp lightly with salt and pepper. Heat a wok or large saucepan over high heat until very hot. Add 1 tablespoon oil and, when hot, add shrimp and quickly stir-fry them until pink, about 2 minutes. Transfer to a plate and set aside.

2. Heat 1 tablespoon oil in the same wok over high heat. Add eggs and scramble quickly with a whisk or fork. When just cooked through, about 1 minute, slide the eggs onto the shrimp plate.

3. Add remaining oil to the hot wok, then the rice. Cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add carrots, ginger and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce, edamame and scallions and continue to stir-fry until everything is hot and the carrots are tender, 3 to 4 minutes. Return shrimp and scrambled eggs to the wok and stir until heated through, about 1 minute. Garnish with parsley and serve.


-- "The Mom 100 Cookbook" (Workman, $16.95, 366 pages)