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Category: Barbecue
Chinese: Shrimp Fried Rice
Ingredients


CATE VANICEK



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

Preparation
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.



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