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Monday, July 18, 2011

Chinese Mushroom and Shrimp Fried Rice (Moo Goo Chow Fon)

This recipe comes from a little book from Taiwan in the mid 1950's.  My mother makes this quite frequently and rivals the fried rice from Golden Wok here in San Antonio.  It was always a treat when Mom made this as the dried mushrooms were hard to come by when I was a child.  Now, they are in the Asian aisle in your grocery store and affordable!

 shrimp fried rice

4 c white rice, cold
1 onion, chopped
1 c freshly sliced mushrooms
1/4 c dried mushrooms
2 T scallions, chopped
1/2 lb shrimp cut into pieces (you can get the really small shrimp in the frozen section)
2 T soy sauce
1/2 tsp sugar
2 T chopped parsley
2 T oil (splurge and use sesame!)

Prepare the rice and put it in the refrigerator until it is ice cold.  Wash and soak the dried mushrooms in hot water for 1/2 hour.  Heat oil and stir fry onion, mushrooms, and scallions.  Shred the soaked mushrooms (which should be drained).  Add the rice and stir until heated.  Add the shrimp.  When it is heated, add the soy sauce and sugar stirring well.  Top with the chopped parsley.  (I really prefer additional scallions instead.)

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