Yield: 4 Servings
|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||Black pepper; ground|
|3 tablespoons||Soy sauce|
|2 cups||Cooked; shelled shrimp|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .