Yangzhou Fried Rice with Shrimp
Categories: NoneServes: 3 -4
Ingredients:
- 2 ts Plus
- 1 tb Vegetable oil
- 2 Eggs, lightly beaten
- 3 c Cooked long-grain rice,
- -cooled and air dried
- 1/2 lb Roast Pork, shredded
- 1/4 lb Baby shrimp, cooked
- 1 c Frozen peas, thawed
- 1/2 c Chopped scallions
- 2 ts Soy sauce
- 1/2 ts Ground white pepper
Instructions:
Procedure:
1, Heat a wok over medium-high heat until it is hot but not smoking. Add 2
teaspoons oil and the eggs and cook for 2-3 minutes, tiling the wok so that
eggs cover the pain in a sheet, to form a thin pancake. When the bottom
begins to brown and eggs are set, remove from wok, letcook, and cut into
1/4 by 2-inch shreds.
2, Add the remaining oil and rice to wok and stir-fry rapidly for 3-4
minutes, or until rice begins to brown. Add the soy and pepper and stir-fry
rapidly to combine well. Serve immediately. Posted to MM-Recipes Digest V4
#071 by Eva Tang - SHTM/F95
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