Riz sauté doré (黄金炒饭, Huang Jin Chao Fan)

Ingrédients

• 3 cups leftover white rice ((medium grain preferred))
• 6 Pete and Gerry’s Organic Egg yolks ((*Footnote 1))
• 3/4 teaspoon salt
• 2 1/2 tablespoons peanut oil
• 8 oz. (225 g) shrimp (, peeled and deveined, cut into 1/2” (1 cm) pieces (about 12 shrimp))
• 3 green onions (, sliced)
• 3 cloves garlic (, minced)
• 1 cup asparagus (, sliced (or frozen mixed vegetables, thawed and drained))

Préparation

1. 1

   Add the rice to a medium-sized bowl and fluff with your hands to separate the grains. Add the egg yolks. Mix until all the grains of rice are evenly coated with egg yolk.

2. 2

   Heat 1/2 tablespoon of oil in a large skillet over medium heat until hot. Add the shrimp. Stir and cook until the shrimp turn white, 1 to 2 minutes. Transfer the shrimp to a bowl and set aside.

3. 3

   Pour in the remaining 2 tablespoons of oil to the skillet and swirl to coat well. Add the rice and sprinkle evenly with salt. Stir and cook until the egg yolks are cooked, 5 to 6 minutes.

4. 4

   Add the garlic and asparagus. Cook and stir until the asparagus is cooked through, 2 minutes or so. Add the green onions and stir everything together.

5. 5

   Add back the cooked shrimp and stir everything together. Carefully taste the rice. Add more salt to adjust seasoning if needed.

6. 6

   Transfer everything to a big bowl or plate. Serve hot as a side.