Yield: 1 servings
|1 \N||Pinches salt|
|4 tablespoons||Vegetable oil|
|½ cup||Uncooked medium shrimp; peeled, deveined,|
|\N \N||; cut into|
|\N \N||; 1/2-inchpieces|
|2 teaspoons||Dry white wine|
|½ cup||Diced ham|
|2 tablespoons||Sliced green onion|
|2 tablespoons||Diced carrot|
|2 tablespoons||Frozen peas; thawed|
|3 cups||Cooked rice; (about 1 cup|
|\N \N||; uncooked)|
|1 tablespoon||Soy sauce|
|\N \N||Additional soy sauce|
Whisk eggs with pinch of salt until blended. Heat 1 tablespoon oil in wok or heavy medium skillet over eggs into skillet. Using spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer to cutting board. Cut eggs into shreds.
Combine shrimp, wine and cornstarch in small bowl. Heat 3 tablespoons oil in same wok over medium-high heat. Add shrimp and stir-fry until just pink, about 3 minutes. Add ham and vegetables and stir-fry 1 minute. Add shredded eggs, rice and 1 tablespoon soy sauce and stir-fry until heated through.
Season with pepper. Serve, passing soy sauce separately.
Bon Appetit June 1990
Converted by MC_Buster.
NOTES : This makes a delicious luncheon entree with a salad.
Converted by MM_Buster v2.0l.