SHRIMP FRIED RICE WITH SNOW PEAS

Shrimp Fried Rice with Snow Peas image

Provided by Martha Stewart

Number Of Ingredients 15

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1/4 cup plus 1 teaspoon vegetable oil
2 large eggs, beaten
12 large shrimp (about 12 ounces), peeled and deveined, tails on
Coarse salt and freshly ground pepper
3 tablespoons finely chopped lemongrass (yellow and pale green parts only)
3 tablespoons minced garlic (about 4 large cloves)
2 tablespoons minced fresh ginger (from one 2-inch piece)
1/2 teaspoon finely chopped Thai chile
12 shiitake mushroom caps, sliced 1/2 inch thick (1 1/2 cups)
1 cup snow peas, trimmed
4 cups day-old cooked long-grain rice, preferably jasmine (from 1 1/3 cups dry)
3 tablespoons soy sauce
5 scallions, white and pale-green parts only, sliced crosswise (1/3 cup)
Lime wedges, for squeezing
Garnish: scallions, thinly sliced lengthwise

Steps:

Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.
Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.
Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.