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.