Shrimp & Egg Fried Rice
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