| 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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