Chinese: Shrimp Fried Riceeggs, main dish, rice, shrimp ----CATE VANICEK---- 1 cup cold cooked rice 3 eggs, slightly beaten 1/3 cup raw shrimp, cleaned and 1 slivered 1/3 cup bbq pork 1/2 teaspoon cornstarch 1 teaspoon wine 1 tablespoon soy sauce 1/4 teaspoon msg (optional) 2 green onions, diced 1 teaspoon salt 1 peanut oil Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips. Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine. Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips. Serve hot. Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it. SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking. |
