Come cook up a good time with Chef Aidan on Monday, November 30th at 6pm ET as he cooks Egg Fried Rice! You probably have all the ingredients in your pantry! RSVP at https://ithaca.campuslabs.com/engage/event/6457951. If you have questions, accommodations, or accessibility needs contact aglendon@ithaca.edu.
INGREDIENTS
1 ½ cups long-grain rice (rinsed and drained)
Kosher salt
7 tablespoons vegetable oil (divided)
12 shrimp (medium raw, peeled, deveined, and chopped)
5 eggs (medium beaten)
½ teaspoon sugar
¼ teaspoon black pepper
1 cup frozen peas (thawed)
3 tablespoons light soy sauce
Directions
Step 1
In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and a generous pinch of salt, and return to a boil. Stir once; cover and simmer over low heat until the rice is tender and the water is absorbed, about 20 minutes. Remove from heat, and let steam for 20 minutes. Fluff with a fork, and spread on a large baking sheet to cool completely, about 30 minutes.
Step 2
In a very large skillet or wok, heat 2 tablespoons of the oil until shimmering. Add the shrimp, and stir-fry over moderately high heat until nearly cooked through, about 3 minutes. Using a slotted spoon, transfer to a plate.
Step 3
In the same skillet, heat the remaining 5 tablespoons of the oil until shimmering. Add the eggs, and stir-fry over moderately high heat until small curds form and the eggs are nearly cooked, about 2 minutes. Add the rice, sugar, pepper, and a generous pinch of salt, and stir-fry until the rice is hot, about 3 minutes. Add the shrimp, peas, and soy sauce, and stir-fry until the shrimp are cooked through and the peas are hot, 2 to 3 minutes. Season with salt and serve immediately.
Individuals with disabilities requiring accommodations should contact Aidan Glendon at aglendon@ithaca.edu. We ask that requests for accommodations be made as soon as possible.
https://www.ithaca.edu/intercom/article.php/20201117180231272