| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Rice | 4 | Servings | |
INGREDIENTS
| 1 3/4 | c | Water |
| 1 | c | Long-grain white rice |
| Soy sauce | ||
| Oil | ||
| 1/2 | c | Cooked shrimp |
| 1 | Egg (up to) | |
| 3 | Green onions; chopped (tops chopped separately) | |
| 1/2 | c | Cooked ham; cut in small cubes |
INSTRUCTIONS
Boil water & rice 2-3 minutes. Cover tightly & cook over low heat for 20 minutes. Let get cold. Sprinkle with soy sauce while getting cold. Put small amount of oil in skillet & let it get hot. Stir-fry shrimp 2 minutes & remove from heat. Scramble egg (adding a little oil if needed) & stir while scrambling to make small pieces. Stir-fry green onions (not tops). Remove from heat. Add small amount of oil to skillet, add rice & stir-fry about 5 minutes. Add shrimp, green onion, tops, egg & ham. Season with soy sauce. LYN TONEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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