Yield: 4 Servings
Measure | Ingredient |
---|---|
2 ounces | Cooked bay shrimp |
¼ pounds | Fresh or frozen peas |
2 tablespoons | Oil, preferably peanut |
2 cups | Long-grain rice steamed and chilled |
1 teaspoon | Salt |
2 \N | Eggs, beaten |
4 ounces | Fresh bean sprouts |
2 tablespoons | Finely chopped scallions |
GARNISH
CUT THE SHRIMP INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the shrimp, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK