Shrimp Fried Rice - cooking recipe

Ingredients

2 tablespoons low sodium chicken broth
2 tablespoons rice wine
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cups green onions, chopped
1 tablespoon fresh ginger, peel and minced
5 cups cooked long-grain rice, chilled
1 lb medium shrimp, cooked, peeled and coarsely chopped
1 (10 ounce) package frozen green peas, thawed

Preparation

Combine first 6 ingredients in a bowl; set aside.
Heat vegetable oil in a wok or large nonstick skillet over medium-high heat.
Add eggs; stir-fry for 30 seconds or until soft-scrambled.
Add onions and ginger; stir-fry 1 minute.
Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated.
Add broth mixture; toss gently to coat.
Yield: 6 servings (each serving is 1 1/3 cups).