Shrimp Fried Rice

• 2 bunches scallions
• 3/4 pound cooked and peeled medium shrimp (about 18 large)
• 5 cups chilled Chinese-style white rice
• 2 large eggs
• 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

1. Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise.
2. Spread rice in a shallow baking pan and separate grains with a fork.
3. In a small bowl lightly beat eggs.
4. In a small bowl stir together seasoning liquid ingredients.
5. 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.
6. Add scallions and gingerroot and stir-fry 1 minute.
7. Add shrimp and peas and stir-fry until heated through.
8. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.
9. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

bunches scallions, shrimp, chilled chinese, eggs, chicken broth, chinese rice, soy sauce, salt, asian sesame oil, freshly ground black pepper, corn, gingerroot, frozen peas

Taken from www.epicurious.com/recipes/food/views/shrimp-fried-rice-101079 (may not work)