Shrimp fried rice #3

Yield: 4 Servings

Measure Ingredient
½ cup Peanut oil
½ cup Chinese cabbage; diced
½ cup Canned water chestnuts sliced
½ cup Scallions; cut into thin diagonal strips
2 cups Parsley; chopped fine
3 cups Cooked white rice
½ cup Smoked ham (Smithfield preferred); cut into small cubes
\N \N Salt
\N \N Black pepper; ground
3 tablespoons Soy sauce
2 cups Cooked; shelled shrimp
2 tablespoons Butter
2 tablespoons Water
4 \N Eggs

Heat the oil in a large skillet or wok. Add the vegetables. Stir fry quickly (3-4 minutes). Add the rice and ham. Mix thoroughly, adding more oil if needed. Season to taste with salt, pepper and soy sauce. Add the shrimp. Stir fry until heated through. Melt the butter in a separate skillet. Beat the water into the eggs. Cook without stirring to make a pancake, do NOT turn. Cut the pancake into thin strips. Sprinkle over the fried rice. Serve.

JOEL.EHRLICH@...

(JOEL EHRLICH)

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