| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats, Grains |
Chinese |
Fish/shellf, Chinese |
3 |
Servings |
INGREDIENTS
|
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
CATE VANICEK
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
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