Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp Fried Rice with Snow Peas 3.1 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Toss wok-seared shrimp and vegetables with steamed rice for a dish that features classic Thai flavors: garlic, ginger, lemongrass, scallion, and chile. Aromatic jasmine rice, a long-grain white rice grown throughout Thailand, is a good match for the seasonings. Ingredients ¼ cup plus 1 teaspoon vegetable oil 2 large eggs, beaten 12 large shrimp (about 12 ounces), peeled and deveined, tails on Coarse salt and freshly ground pepper 3 tablespoons finely chopped lemongrass (yellow and pale green parts only) 3 tablespoons minced garlic (about 4 large cloves) 2 tablespoons minced fresh ginger (from one 2-inch piece) ½ teaspoon finely chopped Thai chile 12 shiitake mushroom caps, sliced ½ inch thick (1 ½ cups) 1 cup snow peas, trimmed 4 cups day-old cooked long-grain rice, preferably jasmine (from 1 ⅓ cups dry) 3 tablespoons soy sauce 5 scallions, white and pale-green parts only, sliced crosswise (⅓ cup) Lime wedges, for squeezing Garnish: scallions, thinly sliced lengthwise Directions Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate. Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate. Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions. Cook's Notes The secret: Day-old rice. It's drier than freshly steamed rice, so it fries easily without sticking to the wok. Rate it Print