Chinese: shrimp fried rice
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| cup | Cold cooked rice | |
| 3 | Eggs, slightly beaten | |
| ⅓ | cup | Raw shrimp, cleaned and |
| Slivered | ||
| ⅓ | cup | BBQ pork |
| ½ | teaspoon | Cornstarch |
| 1 | teaspoon | Wine |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | MSG (optional) |
| 2 | Green onions, diced | |
| 1 | teaspoon | Salt |
| Peanut oil | ||
Directions
CATE VANICEK
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, ¼ 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.
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