| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Portuguese | Main dish, Beef, Omelets | 4 | Servings |
INGREDIENTS
| 1/4 | c | Peanut oil |
| 3 | c | Cooked white rice |
| 1/2 | c | Chopped green onions |
| 1/2 | c | Shredded roasted pork |
| 1/2 | c | Diced shrimp |
| 1/2 | c | Diced Portuguese sausage |
| 8 | Eggs | |
| 1 1/2 | tb | Soy sauce |
| 2 | tb | Sesame oil |
| 3 | tb | Finely-chopped parsley |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | ts | Butter |
| 1 | Recipe Sam's Beef Stew; see * Note |
INSTRUCTIONS
In a wok, heat the peanut oil. When the oil is hot, add the rice and toss until hot and golden. Toss in the green onions, pork, shrimp, and sausage. Stir in the remaining garlic, 3 of the eggs, soy sauce, sesame oil and parsley. Stir-fry for 2 minutes. Season with salt and pepper. In a mixing bowl, whisk the remaining eggs together. Season the eggs with salt and pepper. In an omelet pan or small non-stick saute pan, over medium-high heat, melt 1 teaspoon of butter. When the butter has melted, tilt the pan from side to side to evenly butter the pan. Ladle a quarter of the egg mixture into the pan. Using a fork, scramble the eggs slightly. Swirl the pan around to coagulate the egg over the entire pan. Let the eggs cook for 1 minute, undisturbed. Flip the omelet over and continue to cook for about 1 minute. Spoon some of the Sam's Beef Stew into the center of the omelet. Spoon the fried rice in the center of a large, shallow bowl. Carefully, slide the omelet from the pan onto the fried rice, flipping half of the omelet over the other. Repeat the process until all of the omelets are cooked. Garnish with parsley. This recipe yields 4 large servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-15-1997 Recipe by: Emeril Lagasse
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