Shrimp & Egg Fried Rice
Bring broth and water to a boil in a small saucepan. Add rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes. Let stand for 5 minutes. Fluff with a fork.Advertisement
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in oil. Add garlic, ginger, and crushed red pepper; stir-fry with a metal spatula until just fragrant, about 10 seconds. Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright green, about 1 minute.
Remove from heat. Add eggs, the hot rice, soy sauce, and white pepper; continue stir-frying, off the heat, until the shrimp are just cooked through and the egg is set, 1 to 2 minutes (see Tips).
Tips: To get the benefits of whole grains, you can use brown rice: In Step 1, use 1 cup each broth and water, and 3/4 cup long-grain brown rice. Cover and cook until tender, 40 to 45 minutes.
Be sure to pat the shrimp dry with paper towels before cooking. Extra moisture will turn the dish soggy.
The residual heat of the pan and the heat from the cooked rice are enough to cook the egg and shrimp off the heat in Step 3.
Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet