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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Fried Rice   
    Categories: Seafood, Rice, Vegetables   
         Yield: 5 Servings   
       
       1/4 c  Olive oil; more as needed   
         1 lb Peeled, deveined medium   
              - shrimp; thawed   
              Salt   
       1/2 ts Garlic powder   
         1 md Onion; diced   
     1 1/2 c  Frozen mixed vegetables   
         6 c  Cooked jasmine or other long   
       
     :       - grain white rice; pref cold   
     :       - and day-old   
         1/4 c  soy sauce; to taste   
           2 tb unsalted butter   
           4 lg eggs   
     :       Yum Yum Sauce; for serving *   
        
     * separate recipe   
        
     Heat a very large nonstick or cast-iron skillet over   
     high. Add the olive oil and shrimp, and sprinkle with   
     salt and the garlic powder. Cook, stirring occasionally,   
     until the shrimp is no longer translucent and begins to   
     turn golden at the edges, 2 to 4 minutes. With a slotted   
     spoon, transfer the shrimp to a plate and set aside.   
        
     Add the onion and mixed vegetables to the shrimpy oil   
     and cook, stirring occasionally, just until the onion   
     loses its raw edge but is still crunchy, and the   
     vegetables are mostly thawed, 1 to 2 minutes. Add the   
     rice and soy sauce and cook, stirring occasionally,   
     until well combined and the rice begins to crisp   
     underneath where it meets the pan, 5 to 7 minutes. Taste   
     and adjust the seasoning with more soy sauce as needed.   
        
     Scooch the rice to one side of the pan, lower the heat   
     to medium and melt the butter on the empty side of the   
     pan. Crack the eggs into the melted butter, break the   
     yolks and stir vigorously to scramble the eggs, cooking   
     just until they have set but are still tender, about 1   
     minute. Stir the soft scrambled eggs into the rice, add   
     the reserved shrimp and any accumulated juices, then   
     remove the pan from the heat.   
        
     Let the fried rice sit for a few minutes so that it can   
     continue to crisp in the pan’s residual heat. (If you   
     haven’t already made the yum yum sauce, this is the   
     perfect time to do it.)   
        
     Drizzle most of the yum yum sauce over the fried rice in   
     the skillet, leaving some back, if desired, to serve in   
     a small dish on the side for dipping the shrimp.   
        
     By: Eric Kim   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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