This is an adaptation of the Cantonese classic. In China fried rice is seasoned with salt rather than soy sauce (which darkens the grains). However, a bit of soy sauce for extra flavor is nice.

　　

Ingredients

Serves 4 as a main course

　　2 bunches scallions

　　3/4 pound cooked and peeled medium shrimp (about 18 large)

　　5 cups chilled Chinese-style white rice

　　2 large eggs

　　

For seasoning liquid

2 tablespoons chicken broth

　　2 tablespoons Chinese rice wine or sake

　　1 tablespoon soy sauce

　　1 teaspoon salt

　　1 teaspoon Asian sesame oil

　　1/4 teaspoon freshly ground black pepper

　　2 tablespoons corn or safflower oil

　　1 tablespoon minced peeled fresh gingerroot

　　a thawed 10-ounce package frozen peas

　　

Step 1

Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs.

　　

Make seasoning liquid:

Step 2

In a small bowl stir together seasoning liquid ingredients.

　　

Step 3

In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions and gingerroot and stir-fry 1 minute. Add shrimp and peas and stir-fry until heated through. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.