INGREDIENTS

INSTRUCTIONS

Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the
peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just
until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and
scramble until set, but still slightly runny. Remove from pan, breaking
into bite-sized pieces, and wipe wok clean. Return wok to heat, add
remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the
heat to medium-high, add the onions, garlic, and ginger and stir-fry until
onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just
tender but still crisp, about 2 minutes. Add the cold rice, quickly
spreading it all over the wok and tossing it to heat through, then fry for
about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When
the rice is hot, add the peas and toss to heat through, about 1 minute. Add
the pork, reserved shrimp, eggs, and salt, and stir-fry to heat thoroughly,
1 to 2 minutes. Serve immediately on a large platter This recipe yields 4
to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B12 broadcast 01-26-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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