| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Meats | 3 | -4 | ||
INGREDIENTS
| 2 | t | Plus |
| 1 | T | Vegetable oil |
| 2 | Eggs, lightly beaten | |
| 3 | c | Cooked long-grain rice |
| cooled and air dried | ||
| 1/2 | lb | Roast Pork, shredded |
| 1/4 | lb | Baby shrimp, cooked |
| 1 | c | Frozen peas, thawed |
| 1/2 | c | Chopped scallions |
| 2 | t | Soy sauce |
| 1/2 | t | Ground white pepper |
INSTRUCTIONS
Procedure 1, Heat a wok over medium-high heat until it is hot but not smoking. Add 2 teaspoons oil and the eggs and cook for 2-3 minutes, tiling the wok so that eggs cover the pain in a sheet, to form a thin pancake. When the bottom begins to brown and eggs are set, remove from wok, letcook, and cut into 1/4 by 2-inch shreds. 2, Add the remaining oil and rice to wok and stir-fry rapidly for 3-4 minutes, or until rice begins to brown. Add the soy and pepper and stir-fry rapidly to combine well. Serve immediately. Posted to MM-Recipes Digest V4 #071 by Eva Tang - SHTM/F95 <e3tang@acs.ryerson.ca> on Mar 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 798
Calories From Fat: 173
Total Fat: 19.3g
Cholesterol: 170.9mg
Sodium: 273mg
Potassium: 606.6mg
Carbohydrates: 116.8g
Fiber: 5.2g
Sugar: 3.6g
Protein: 35.5g