| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Chinese |
Rice |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Peanut oil |
| 1/2 |
c |
Chinese cabbage; diced |
| 1/2 |
c |
Canned water chestnuts sliced |
| 1/2 |
c |
Scallions; cut into thin diagonal strips |
| 2 |
c |
Parsley; chopped fine |
| 3 |
c |
Cooked white rice |
| 1/2 |
c |
Smoked ham (Smithfield preferred); cut into small cubes |
|
|
Salt |
|
|
Black pepper; ground |
| 3 |
tb |
Soy sauce |
| 2 |
c |
Cooked; shelled shrimp |
| 2 |
tb |
Butter |
| 2 |
tb |
Water |
| 4 |
|
Eggs |
INSTRUCTIONS
Heat the oil in a large skillet or wok. Add the vegetables. Stir fry
quickly (3-4 minutes). Add the rice and ham. Mix thoroughly, adding more
oil if needed. Season to taste with salt, pepper and soy sauce. Add the
shrimp. Stir fry until heated through. Melt the butter in a separate
skillet. Beat the water into the eggs. Cook without stirring to make a
pancake, do NOT turn. Cut the pancake into thin strips. Sprinkle over the
fried rice. Serve.
JOEL.EHRLICH@SALATA.COM
(JOEL EHRLICH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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