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Name: Shrimp And Pearl Fried Rice
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Yellow Onion; Cut Into 3/8"; 2 sm Leeks; Note 2; 1 Carrot; Peeled, Cut Into; 1 Bell Pepper; Red Or Yellow,; 1/4 ts Roasted Szechwan; 2 c Short-Grain White Rice; 1 tb Five-Flavor Oil; 1 1/2 ts Chili-Lemon Oil; Note 1; 2 c Cold Water; Spring Water; Shredded Fresh Coriander;; Slivered Almonds; For; Thinly Cut Green And White; 2 ts Kosher salt; 1/2 lb Baby Bok Choy; To 3/4 Lb; 3 c Cooked Shrimp; Note 3

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INGREDIENTS

1 Yellow Onion; Cut Into 3/8"
2 sm Leeks; Note 2
1 Carrot; Peeled, Cut Into
1 Bell Pepper; Red Or Yellow,
1/4 ts Roasted Szechwan
2 c Short-Grain White Rice
1 tb Five-Flavor Oil
1 1/2 ts Chili-Lemon Oil; Note 1
2 c Cold Water; Spring Water
Shredded Fresh Coriander;
Slivered Almonds; For
Thinly Cut Green And White
2 ts Kosher salt
1/2 lb Baby Bok Choy; To 3/4 Lb
3 c Cooked Shrimp; Note 3

Servings

INSTRUCTIONS

copyright, Barbara Tropp 1999 Note 1: OR or hot chili oil Note 2: white and light green part only, slit lengthwise then cut crosswise into 1/8" half-moons, rinsed Note 3: Butterfly, drop into barely boiling stock, turn off heat, stir 30 seconds, drain Note 4: to 1/2 tsp Roasted Sichuan Pepper-Salt Use Lundberg organic white sushi rice and the sweetest tasting shrimp for this dish. With a glass of cool white wine, it makes a lovely meal. 1. Put the rice in a bowl, cover generously with cold water and stir until the water turns cloudy. Tilt the bowl to drain, add more cold water, then repeat 4-5 times until the water turns mostly clear. Drain well. 2. Put the rice and water in a non-stick pot with a tight-fitting lid. (For older rice thats dryer, youll need a bit more water.) Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (For an electric stove, move the pot to a coil pre-set to low.) Cook the rice for 20 minutes. Dont remove the lid. 3. Transfer the pot to a cool burner and let it sit undisturbed for 10-15 minutes. At the end of the resting time, remove the lid and fluff the rice with a wooden rice paddle or spoon. If dry, sprinkle with additional water, stir to mix, and return the covered pot to low heat 5-10 minutes until the water is absorbed. 4. Heat a non-stick wok or large, deep skillet over medium-high heat until hot. Add the oil, swirl to coat the pan, then add the onions. Stir-fry until translucent, then add the leeks and carrots and stir-fry until the onions turn golden, adjusting the heat so they sizzle without scorching. Add the bell pepper, toss to blend, then add the cabbage and toss to wilt. 5. Add the rice and toss well to blend. Turn down the heat and add the shrimp and mix. Season with salt to taste, then heighten the flavor with a generous sprinkle of pepper-salt. Garnish and serve. Serves 4 generously. (Leftovers steam up nicely.) Jeff liked the flavor and texture mix of this. Entered into MasterCook and tasted for you by Jeff Dwork NOTES : Cal 623.1 Total Fat 7.9g Sat Fat 1.4g Carb 89g Fib 5.1g Pro 45.4g Sod 1505mg CFF 11.7% Recipe by: Barbara Tropp Posted to EAT-LF Digest by Reggie Dwork on Mar 07, 1999,

NOTES

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Shrimp And Pearl Fried Rice

1 Yellow Onion; Cut Into 3/8"
2 sm Leeks; Note 2
1 Carrot; Peeled, Cut Into
1 Bell Pepper; Red Or Yellow,
1/4 ts Roasted Szechwan
2 c Short-Grain White Rice
1 tb Five-Flavor Oil
1 1/2 ts Chili-Lemon Oil; Note 1
2 c Cold Water; Spring Water
 Shredded Fresh Coriander;
 Slivered Almonds; For
 Thinly Cut Green And White
2 ts Kosher salt
1/2 lb Baby Bok Choy; To 3/4 Lb
3 c Cooked Shrimp; Note 3

copyright, Barbara Tropp 1999    Note 1: OR or hot chili oil    Note 2: white and light green part only, slit lengthwise then cut crosswise  into 1/8" half-moons, rinsed    Note 3: Butterfly, drop into barely boiling stock, turn off heat, stir 30  seconds, drain    Note 4: to 1/2 tsp Roasted Sichuan Pepper-Salt    Use Lundberg organic white sushi rice and the sweetest tasting shrimp for  this dish. With a glass of cool white wine, it makes a lovely meal.    1. Put the rice in a bowl, cover generously with cold water and stir until  the water turns cloudy. Tilt the bowl to drain, add more cold water, then  repeat 4-5 times until the water turns mostly clear. Drain well.    2. Put the rice and water in a non-stick pot with a tight-fitting lid. (For  older rice thats dryer, youll need a bit more water.) Bring the water to  a boil over high heat, then reduce the heat to its lowest setting and cover  the pot. (For an electric stove, move the pot to a coil pre-set to low.)  Cook the rice for 20 minutes. Dont remove the lid.    3. Transfer the pot to a cool burner and let it sit undisturbed for 10-15  minutes. At the end of the resting time, remove the lid and fluff the rice  with a wooden rice paddle or spoon. If dry, sprinkle with additional water,  stir to mix, and return the covered pot to low heat 5-10 minutes until the  water is absorbed.    4. Heat a non-stick wok or large, deep skillet over medium-high heat until  hot. Add the oil, swirl to coat the pan, then add the onions. Stir-fry  until translucent, then add the leeks and carrots and stir-fry until the  onions turn golden, adjusting the heat so they sizzle without scorching.  Add the bell pepper, toss to blend, then add the cabbage and toss to wilt.    5. Add the rice and toss well to blend. Turn down the heat and add the  shrimp and mix. Season with salt to taste, then heighten the flavor with a  generous sprinkle of pepper-salt. Garnish and serve.    Serves 4 generously. (Leftovers steam up nicely.)    Jeff liked the flavor and texture mix of this.    Entered into MasterCook and tasted for you by Jeff Dwork  <reggie@reggie.com>    NOTES : Cal 623.1 Total Fat 7.9g Sat Fat 1.4g Carb 89g Fib 5.1g Pro 45.4g  Sod 1505mg CFF 11.7%    Recipe by: Barbara Tropp    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Mar 07,  1999,

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 4 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 581.4mg		20 %
Potassium 0.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.