i’d like a tasty recipe for chinese strimp fried rice and chicken wings?

Question by flipper: i’d like a tasty recipe for chinese strimp fried rice and chicken wings?
i don’t want all the veggies just onions strimp and what ever they make it brown with it’s got to be more than soy sauce it has such a good taste. there is this one chinese place i eat and of course your not getting that recipe but i would like to come close if anyone has any tasty chinese chicken wings and strimp fried rice let me know

Best answer:

Answer by Irina C
love shrimp fried rice, and chicken fried rice, cause I dont eat pork.

Here is the recipe I hope u like it:

INGREDIENTS:

2 cups cold cooked rice

3 Tbsp. olive oil

1/2 cup finely chopped onion

12 oz. pkg. frozen cooked shrimp

1 cup frozen baby peas

2 eggs, beaten

3 Tbsp. low sodium soy sauce

dash white pepper

PREPARATION:

Make sure rice is cooked, then chilled. In colander, place shrimp and peas; run cold water over these ingredients until thawed. Drain well.
In heavy skillet or wok, heat olive oil and stir fry onion until tender.

Add shrimp and peas; stir-fry until shrimp are hot. Add rice; stir fry until hot.

Push food to sides of skillet or wok and pour beaten eggs in center. Scramble eggs, stirring frequently, then stir the eggs into the rest of the food until pieces are small.

Sprinkle with soy sauce, stir fry for 1-2 minutes longer, then serve. Serves 4

chicken wings

INGREDIENTS:
2 1/2 pounds chicken wings (about 15)
Marinade:
3 tablespoons oyster sauce
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 garlic clove, minced
1 green onion, diced
Salt and pepper, to taste
PREPARATION:
Preheat oven to 350 degrees F.

In a small bowl, combine all the marinade ingredients.

Place the chicken in a shallow glass baking dish and brush with part of the marinade. Bake the wings for approximately 1 hour, turning over at least once, and brushing with the marinade 2 or 3 times during cooking.

Serve hot or cold as an appetizer.

These chicken wings can also be deep-fried: toss the wings in a flour/cornstarch batter (use as much cornstarch/flour as needed, keeping a 1:1 ratio between the two) so they are well coated, and deep-fry until crispy and well cooked. Drain on paper towels

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