Shrimp Fried Rice

2 T chicken broth
2 T dry white wine
1 T soy sauce
2 t sesame oil
2 T vegetable oil
1 c chopped scallions
1 T minced ginger
3/4 lb cooked and peeled shrimp
4 c cooked white rice
2 large eggs, lightly beaten
1 c defrosted frozen peas

In a small bowl, stir together broth, wine, soy sauce and sesame oil.

In a large skillet, heat vegetable oil over medium-high heat until very hot. Add scallions, ginger and shrimp, cook 1 minute and transfer to platter. Add rice and cook until crispy. Add everything back to the pan, add the eggs and cook until scrambled. Add the peas and cook, stirring for 2-3 minutes or until crispy. Add broth mixture and stir to mix well.