Melissa Robinson of Hastings, Fla., was trying to find a good recipe for Shrimp Fried Rice. Paula Baranowski of Havre de Grace sent in a favorite recipe. She says the secret to good fried rice is to cook the rice ahead of time and allow it to cool completely.
I tested her recipe as written, using cooked and cooled basmati rice and medium shrimp. Pork, beef or chicken could easily be substituted for the shrimp, depending on what you have on hand. If you have made the rice ahead of time, this dish makes a terrific weeknight supper that can be made in under 30 minutes.
Shrimp Fried Rice
Serves 4 as a main dish
4 cups cooked rice (do not use instant rice)
1 to 2 pounds peeled raw shrimp
6 tablespoons vegetable or peanut oil (divided use)
1 teaspoon sesame oil
1/2 cup diced onion
1 cup diced carrots, partially cooked in the microwave
1 teaspoon finely chopped garlic
1/2 teaspoon (or more to taste) finely diced ginger root
1 cup frozen peas
salt and pepper to taste
1/2 cup diced green onions
Cook rice ahead and allow to cool. Scramble eggs in a nonstick pan; mix in with the cooled rice. If using large shrimp, cut in half. Heat 1 tablespoon of vegetable oil in wok or large deep skillet.
Cook shrimp on medium-high heat in small batches for 2 to 3 minutes until pink. Add a little more oil if needed. Set shrimp aside.
Reduce the heat to medium. Add another tablespoon of vegetable oil and the sesame oil and cook the onion, carrots, garlic and ginger root until the onion is translucent. Add the peas and continue to cook a few more minutes.
Add remaining oil, rice and salt and pepper to taste; mix well and heat through. Add cooked shrimp and green onions and cook 1 or 2 minutes more.
Per serving: 609 calories, 33 grams protein, 27 grams fat, 5 grams saturated fat, 58 grams carbohydrate, 4 grams fiber, 278 milligrams cholesterol, 258 milligrams sodium
Evelyn Sakers of Ellicott City is looking for a recipe for a blackberry "roly poly."
Jesse Langton of St. Augustine, Fla., is looking for a recipe for a beef stew that once was printed in a women's magazine. The stew was made using white wine, rosemary, thyme, green peas and canned potatoes.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.