Chinese: shrimp fried rice

Yield: 3 Servings

Measure Ingredient
\N cup Cold cooked rice
3 \N Eggs, slightly beaten
⅓ cup Raw shrimp, cleaned and
\N \N Slivered
⅓ cup BBQ pork
½ teaspoon Cornstarch
1 teaspoon Wine
1 tablespoon Soy sauce
¼ teaspoon MSG (optional)
2 \N Green onions, diced
1 teaspoon Salt
\N \N Peanut oil

CATE VANICEK

Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, ¼ tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).

Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

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