| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Rice |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Roast pork |
| 1/2 |
c |
Shrimp |
| 1 |
c |
Lettuce |
| 1/4 |
c |
Scallions |
| 4 |
c |
Cold cooked rice |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Solt |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
1. Dice roast pork. Shell, devein and dice shrimp. Shred lettuce. Mince
scallions.
2. Break up and separate the cold cooked rice, as in step 1 of "Simple
Fried Rice".
3. Heat oil. Add salt, then shrimp, and stir-fry until shrimp turn pinkish.
4. Add roast pork, scallions and lettuce; stir-fry to heat through.
5. Add rice and stir-fry to heat through completely. Then stir in soy sauce
and serve. VARIATIONS:
1. For the meat, use 1/4 cup roast pork and 1/4 cup cooked chicken; or add
to the pork 2 tablespoons smoked ham.
2. For the raw shrimp, substitute cooked shrimp, tossed in a mixture of 1/2
teaspoon cornstarch and 2 teaspoons sherry. Add in step 4, with the pork.
3. In step 4, add with the pork and vegetables 1/4 cup green peas,
parboiled.
4. After step 4, add 1 egg, beaten, and scramble until nearly set. Then
pick up step 5.
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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