The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
Fried Rice with Shrimp, Ham, and Shitakes
Page 153
Cuisine: Asian | Course Type: Main Courses
(1 review)
Recipe Review
BethNH from , NH
Homerun!
This fried rice can serve as a complete meal. I used the rest of the Easter ham and some small shrimp but left out the shitakes as my middle son does not care for mushrooms.
I prepared the rice in the morning and left it in the fridge to cool. Once all the ingredients were gathered and chopped, the whole meal came together in just minutes. The directions were spot on and the rice came out perfectly without that greasy feeling that fried rice often has.
Neither of my boys care for cooked eggs or peas and they devoured this rice and gave it high praise.
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