Chinese Shrimp Fried Rice

Categories: Fish/shellf | Chinese

Serves: 3 Servings

Ingredients:

--------------------------------CATE VANICEK--------------------------------
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil

Instructions:
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.

Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done,
sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4
tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-frry
for at least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might even be better to use
day-old rice. If you must use freshly cooked rice, you may spread the rice
on a cookie sheet and let cool completely before you stir-fry it.

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
Posted to MM-Recipes Digest V3 #255

Date: Tue, 17 Sep 1996 23:55:52 -0400

From: BobbieB1@aol.com

Previous: Chinese Shrimp Fried Rice | Next: Chinese Shrimp in Chinese Lobster Sauce