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by Eileen Yin-Fei Lo
Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these tend to be of poor quality. If that’s all you can find, use gin instead.Serves four to six.
2 Tbs. soy sauce
2 Tbs. Chinese white rice wine or gin
1 Tbs. oyster sauce
2 tsp. granulated sugar
2 tsp. toasted sesame oil
3/4 tsp. table salt; more to taste
White pepper, freshly ground if possible
3 large eggs
3 Tbs. peanut oil
1-1/2 Tbs. minced fresh ginger
1-1/2 Tbs. minced garlic (3 to 4 cloves)
1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)
Tip: If possible, use leftover rice and bring it to room temperature. If using freshly made rice, let it cool first.
In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper. In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper. Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbs. of the peanut oil in the pan to coat the bottom. Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose. Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.
Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.
photo: Scott Phillips
From Fine Cooking 63, pp. 22
February 1, 2004
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 janetlsanders
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