| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Chinese | Rice | 4 | Servings |
INGREDIENTS
| 2 | c | Long grain rice (uncooked) |
| 1/2 | c | Cubed ham |
| 1/2 | c | Cooked shrimp |
| 3 | tb | Peanut or olive oil |
| 3 | Eggs; lightly beaten | |
| 1/2 | c | Cooked green peas |
| 2 | tb | Light soy sauce |
| 2 | ts | MSG (optional) |
INSTRUCTIONS
This recipie makes at least 4 large servings as a side dish. Steam rice. Let cool. refrigerate for at least 2 hours (I do it overnite). Heat the wok. Fry the eggs in about 1 tablespoon of the oil. Set the cooked egg aside. Add remaining oil. Add the rice gradually by breaking it apart with your hands or a fork so it is unclumped. Lower heat and fry about 5 minutes. Add ham, shrimp, peas and chopped cooked eggs. Toss and fry a couple of minutes. Add soy sauce, MSG. Toss and serve. Variations: Use 2 teaspoons of salt or patis (fish sauce) instead of soy sauce for a "white" rice dish. Try adding cubed chinese BBQ pork, chinese sausage or even hotdogs instead of ham. Include crushed garlic, yellow or green onions before adding rice. In fact you can throw almost any leftover in for a change. DFLEW@HCSD.HAC.COM (DAVE FLEWITT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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