cup Cold cooked rice
3 Eggs, slightly beaten
1/3 cup Raw shrimp, cleaned and
Slivered
1/3 cup BBQ pork
1/2 tsp Cornstarch
1 tsp Wine
1 tbsp Soy sauce
1/4 tsp MSG (optional)
2 Green onions, diced
1 tsp Salt
Peanut oil
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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. |
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