| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Diced carrots |
| 1/2 |
c |
Frozen peas |
| 6 |
tb |
Oil |
| 2 |
|
Eggs; beaten |
| 1 |
|
Clove garlic; minced |
| 2 |
|
Chinese sausages; sliced 1/8 inch thick |
| 1/2 |
c |
Small fresh shrimp; rinsed and well drained |
| 4 |
c |
Cooked white rice |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Chicken broth |
| 2 |
|
Green onions; sliced |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com>
Cook carrots and peas in boiling water until tender, about 5 minutes. Drain
and set aside.
Meanwhile, heat 2 tablespoons of oil in a non-stick skillet. Add beaten
eggs and tip pan to spread eggs. Cook until firm, then transfer to a plate.
Chop well and set aside.
Heat 2 tablespoons in a wok over high heat. Add garlic and stir for about
30 seconds, then add sausages and shrimp and stir-fry for about 5 minutes.
Add cooked peas and carrots and mix together. Remove from heat and transfer
meat mixture to a bowl.
Heat remaining oil in wok over high heat and add the rice. Stir fry for 3
to 4 minutes. Add soy sauce and chicken broth and stir fry for 3 more
minutes. Gently add eggs, meat mixture, and green onions. Serve hot.
Posted to recipelu-digest by Bulldogfla <Bulldogfla@aol.com> on Mar 12,
1998
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