Shrimp Fried Rice (Din Tai Fung Knockoff)

Ingredients

• 8 large shrimp, shelled and deveined
• 1 tsp sugar
• 1/2 tsp baking soda
• Water, enough to cover prawns
• 1 cup ice cubes
• Canola or vegetable oil
• 5 eggs

Directions

1. Prepare the shrimp.  In a bowl, mix sugar and baking powder into water.  Add shrimp and ice cubes to bowl, and refrigerate for 30 minutes.
2. Remove and prepare shrimp (drain, rinse, devein).
3. Heat oil in a pan. Pan fry shrimp over medium heat., cooking on each side for 1-2 minutes until nearly done.  Remove from pan, and set aside.
4. Fry the rice.  In the same pan, add oil to coat surface.
5. Add eggs into the pan. Break the yolks, and stir.
6. Add rice and stir. Ensure that your rice remains separated, and does not clump.  Continue to stir, ensuring rice is evenly coated with egg.
7. Add chicken stock powder and salt, and mix well.
8. Add soy sauce. Continue to fry until no liquid remains.
9. Add spring onion and pepper to taste.  Add shrimp, and toss for 15 seconds to reheat. Serve immediately.

Note

• via Asian Food Network