| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Rice | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 2 | Eggs | |
| 1 | c | Fresh mushroorns |
| 1 | Onion | |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 4 | c | Cold cooked rice |
| 2 | tb | Oil |
| 2 | Or | |
| 3 | tb | Oil |
| 1 1/2 | tb | Soy sauce |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Shell and devein shrimp. Beat eggs. Slice fresh mushrooms. Chop onion. Mince ginger root. 2. Break up and separate the cold cooked rice, as in step 1 of "Simple Fried Rice". 3. Heat oil. Add ginger root and stir-fry a few times. Add shrimp; stir-fry until pinkish, then remove from pan. 4. Heat remaining oil. Add onion and mushrooms; stir-fry to soften slightly (about 2 minutes). 5. Add rice, soy sauce and salt and stir-fry to heat through. 6. Return shrimp; stir in only to reheat. Then fold in beaten eggs until they begin to set. Serve hot. VARIATIONS: 1. For the soy sauce, substitute oyster sauce. 2. For the raw shrimp, substitute cooked shrimp. Add in step 3, along with beaten eggs, and stir-fry 1 minute. Then remove from pan. Pick up steps 4 and 5. Return shrimp and eggs in step 6. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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