The recipe calls for cold cooked rice, so you need to plan at least a few hours ahead. *Whenever you make a batch of rice, make extra and keep it in the refrigerator (for up to a few days), or buy steamed rice from a restaurant and let it cool for a few hours. Serves 2 as a main dish.
2 tsp peanut or canola oil
6 scallions, white and green parts, sliced thinly on the diagonal
2 cups broccoli florets, cut into thin pieces
1/2 lb shrimp, 31-40 size
2 cups cold cooked long grain white rice*
2 tsp sesame oil
2 tsp shao hsing wine
2 Tbsp soy sauce
2 Tbsp oyster sauce
In a wok or large nonstick frying pan, heat the oil over medium-high heat. Add the scallions and broccoli, and cook, stirring almost constantly, for 2 minutes or until broccoli has just begun to brown. Add the shrimp, and stir-fry for 1 minute. Then add the rice; continue stirring and breaking up any clumps, for 1 minute. Pour in the sesame oil, shao hsing wine, soy sauce and oyster sauce, and stir until everything is well combined. Serve hot.