Chinese Shrimp Fried Rice

Title:
Chinese Shrimp Fried Rice

Yield:
3 Servings

Categories:
Shellfish,
Chinese




Ingredients:




--------------------------------CATE
VANICEK--------------------------------


       c  Cold cooked rice


     3    Eggs, slightly beaten


   1/3 c  Raw shrimp, cleaned and


          Slivered


   1/3 c  BBQ pork


   1/2 ts Cornstarch


     1 ts Wine


     1 tb Soy sauce


   1/4 ts MSG (optional)


     2    Green onions, diced


     1 ts Salt


          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.


   Posted to MM-Recipes Digest V3 #255


 


   Date: Tue, 17 Sep 1996 23:55:52 -0400


 


   From: BobbieB1@aol.com