Makes 4 servings.
Jessica Gerschitz, Jericho, New York
1-1/2 cups basmati rice, rinsed
7 tablespoons canola oil, divided
16 shrimp, peeled and deveined, whole or chopped
4 extra-large eggs, beaten
3 scallions, chopped
1 cup fresh or frozen and defrosted peas
4 tablespoons reduced sodium soy sauce
1 teaspoon brown sugar
1/8 teaspoon kosher salt
Unless it's a last minute menu choice, fried rice should be made using left over/cold cooked rice. It really does make a difference with the consistency and taste.
Gotta use steamed long grain rice. Boiled rice comes out a mess. Consistency really does matter with fried rice. Refrigerating it overnight does too.