| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs |
|
Grains/rice, Seafood, Side dish, China, Archived |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Long grain rice; cooked and fluffed with fork |
| 2 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Oil |
| 2 |
|
Green onions; chopped |
| 1 |
|
Large onion; chopped |
| 2 |
|
Garlic cloves; chopped |
| 3/4 |
c |
Peeled shrimp |
| 1/4 |
c |
Shelled peas |
| 2 |
tb |
Dark soy sauce |
INSTRUCTIONS
Beat eggs with a pinch of salt. Heat 1 tablespoon of oil in a wok and
cook teh onions until soft, but not brown. Pour in the egg and stir gently,
until the mixture is set. Remove the egg mixture and set it aside.
Heat a further tablespoon of oil and fry the garlic, shrimp, peas and
green onions quickly for 2 minutes. Remove from the wok and set aside.
Heat the remaining oil in the wok and stir in the rice and remaining
salt. Stir-fry, to heat the rice through, then add the egg and the shrimp
mixtures and the soy sauce, stirring to blend thoroughly. Serve
immediately. [Rice can be cooked and frozen for up to 6 weeks. Frozen rice
should be defrosted and rinsed, before being used in this dish].
from The Fish and Seafood Cookbook by Judith Ferguson
Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY BREEZE FOOD
SECTION, JULY 15, 1992
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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