| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Eggs, Vegetables |
Chinese |
Meats, Fish, Grains, Side dish |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Peeled and cooked shrimp |
| 2 |
oz |
Cooked ham |
| 4 |
oz |
Green peas |
| 3 |
|
Eggs |
| 1 |
ts |
Salt |
| 2 |
|
Scallions, finely chopped |
| 4 |
tb |
Vegetable oil |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Chinese rice wine or dry |
|
|
Sherry |
| 1 |
lb |
Cooked rice |
INSTRUCTIONS
Pat dry the shrimp with paper towels. Cut the ham into small dice about the
same size as the peas.
In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces
of the scallions.
Heat about half of the oil in a preheated wok, stir-fry the peas, shrimp,
and ham for 1 minute, then add the soy sauce and wine or sherry. Remove and
keep warm.
Heat the remaining oil in the wok and lightly scramble the eggs. Add the
rice and stir to make sure that each grain of rice is separated. Add the
remaining salt, scallions, shrimp, ham, and peas. Blend well and serve
either hot or cold.
Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
: Wheeler, page 80 Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA (N.
WEBBER) On 8 MAY 1995 070314 -0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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