Shrimp with Lobster Sauce with Basic Fried Rice

Ingredients:

* Fresh shrimp, deveined and butterflied, 10 - 15 per person
* 4 to 8 spring onion (green onions, scallions), chopped
* 2 large garlic cloves, chopped or minced
* 2 cups of chicken stock (2 cups water with chicken bouillion powder, or chicken broth)
* 4 tablespoons of sweet white wine, such as sweet Glen Ellen White Zinfandel (I will be leaving this out--I don't use alcohol)
* 2 tablespoons soy sauce
* 2 teaspoons sugar
* 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
* 4 egg whites, beaten with 1/4 cup of water
* 2 tablespoons vegetable oil for stir-frying
* 1 to 2 cups fried rice (1 cup for 2 people, 2 cups for 3 or more)

Preparation:
Rinse the shrimp in warm water and pat dry. Rinse the spring onions, drain and chop. Chop or mince the garlic cloves.
Combine the chicken stock, white wine, soy sauce, and sugar and set aside. In a small bowl, dissolve the cornstarch into 1/2 cup water. Whisk the egg whites into 1/4 cup water and set aside.
Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat.
Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
Add the shrimp and stir fry for 2 minutes.
Add the chicken broth mixture, bring to a boil and boil about 1 minute.
Re-stir the cornstarch and water mixture and stir it into broth. Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (the author recommends stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
The dish is ready when the sauce begins to boil and thicken. Serve over the fried rice.

Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!



Basic Fried Rice

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

Ingredients:

* 1 - 2 green onions, as desired
* 2 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.