Shrimp, Leek, and Pine Nut Fried Rice
Source: Barbara Tropp, The Modern Art of Chinese Cooking
- 3.5 c cold cooked rice
- 3 large eggs
- 0.5 lb small/medium shrimp
To marinate the shrimp:
- 1 tbs egg white
- 2 tsp Chinese rice wine
- 0.5 tsp kosher salt
- 2 tbs cornstarch
- 0.5 lb leeks, thinly sliced, about 2/3 c
- 0.5 c pine nuts
- 3-4 c corn or peanut oil, for velveting shrimp
To stir-fry the leeks:
- 1/8 tsp kosher salt
- 1/8 tsp sugar
- 1.5 tsp Chinese rice wine
- 1 tsp kosher salt (to taste)
Cook rice. Fluff, let stand until cool.
Shell shrimp; if large, cut into smaller chunks. Mix velvet marinade for shrimp. Slide shrimp into marinade; seal and refrigerate 3-6 hours or more (like 24 hours).
Trim leeks, discarding green tops and roots. Cut in half lengthwise. Discard outer layer if tough. Rinse. Slice crosswise into thin sections.
Preheat oven to 300F. Toast pine nuts 4-5 minutes. Set aside.
Velvet the shrimp in oil or water: For oil, heat oil to 275F. Slide shrimp into oil, using chopsticks to separate. Only cook 15-20 seconds, until 90 percent pinkish-white. Scoop from oil and drain. Alternatively, bring 4-6 c water plus 1 tbs oil to a low boil. Slide the shrimp in, and stir around until pinkish-white. Drain in a collander.
Fry the eggs: break 3 eggs into a bowl, and lightly scramble. Heat a large skillet very hot. Add 2.5 tbs oil, swirl to heat. Add the eggs, tilting and sliding eggs until they set. Scrape onto a plate.
Heat large skillet or wok. Add 2.5 tbs oil, swirl to heat. Add the leeks, stir fry briskly. When evenly glazed, add salt and sugar, cook for 30 seconds. Add shrimp, then wine, which will hiss. Add the rice, stir to heat evenly, about 2 minutes, adding more oil to side of pan if needed. Fold eggs in. Salt to taste.
I almost always velvet in water, unless I happen to have the deep fryer set up. The shrimp comes out of the oil a little shinier, but not much better.