GINGER SHRIMP FRIED RICE

GINGER SHRIMP FRIED RICE image

Yield 6-8 servings

Number Of Ingredients 17

2 Pounds deveined large sea shrimp
6 Cups cooked wild rice blend
4 tbsp olive oil
2 tbls butter
Extra oil to sautee shrimp
Extra butter to scramble eggs
3 Large carrots, peeled and diced
1 Cup diced celery
1 Large sweet onion diced
1 large clove of garlic minced
1/2 of a sweet red pepper chopped
1 Cup fresh or frozen peas
1 small can water chestnuts chopped
3 oz of pickled ginger chopped
1 oz juice from pickled ginger
6 slightly beaten eggs
soy sauce and pepper to taste

Steps:

Cook wild rice blend per producers instructions. Clean and devien shrimp. Put into large skillet or wok with a small amount of oil and sautee just until all shrimp are pink. Transfer to a bowl and set aside. Prepare vegetables. Using the same skillet the shrimp were cooked in without removing the juices left by the shrimp, melt butter with olive oil then add carrots and sautee for a couple of minutes. When they begin to get soft add celery, onions, peas & red peppers. Sautee for a couple of minutes longer until onions start to become transluent. Add garlic, water chestnuts and ginger and sautee just until garlic is cooked and not brown. Add cooked rice into the skillet with the vegetables. In a seperate skillet scramble eggs with a little butter until firm. Add eggs and shrimp into the skillet with the vegetables and toss together with the pickled ginger juice. Add soy sauce and black pepper to taste.