| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Vegetables |
Chinese |
Chinese, Rice |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Hot cooked rice |
| 1 |
c |
Diced roast pork |
| 1 |
c |
Diced cooked shrimp |
| 1 |
c |
Diced cooked chicken |
| 2 |
c |
Fresh bean sprouts |
| 2 |
|
Scallions, chopped, including green ends |
| 1 |
c |
Shredded lettuce |
| 2 |
|
Eggs, slightly stirred |
| 1/4 |
ts |
Ground pepper |
| 1 |
ts |
M.s.g. |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
Add, subtract, substitute to your heart's content.
Mix together pepper, m.s.g. and soy sauce and set aside.
Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to
medium. Add the eggs, and stir lightly so the whites and yolks are mixed
slightly. Remove from pan while still a little soft, and put aside.
Turn up heat; add remainder of oil and add the meats, bean sprouts and
scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce
mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and
add the lettuce. Stir and serve.
Substitutions and Variations: The fresh bean sprouts may not be obtainable
in your area. You may leave them out of the recipe and increase the amount
of shredded lettuce to 2 cups. A small green pepper, halved and finely
diced is also a good substitute for the bean sprouts, and will brighten the
color.
From: Jim Lee's Chinese Cookbook Shared By: Pat Stockett
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