| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Chinese |
Fish, Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Cooked bay shrimp |
| 1/4 |
lb |
Fresh or frozen peas |
| 2 |
tb |
Oil, preferably peanut |
| 2 |
c |
Long-grain rice steamed and chilled |
| 1 |
ts |
Salt |
| 2 |
|
Eggs, beaten |
| 4 |
oz |
Fresh bean sprouts |
| 2 |
tb |
Finely chopped scallions |
INSTRUCTIONS
GARNISH
CUT THE SHRIMP INTO FINE DICE. Blanch the peas in a saucepan of boiling
water for about 5 minutes if they are fresh or 2 minutes if they are
frozen. Drain them in a colander. Heat a wok or large skillet until it is
hot. Then add the oil and wait until it is almost smoking. Add the cooked
rice and stir-fry it for 1 minute, and then add the shrimp, peas and salt.
Continue to stir-fry the mixture for 5 minutes over high heat. Next add the
beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or
until the eggs have set. Turn the mixture onto a plate and garnish it with
the scallions.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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