Recipe - Chinese: Shrimp Fried Rice

CATE VANICEK
cup Cold cooked rice
3 Eggs, slightly beaten
1/3 cup Raw shrimp, cleaned and
Slivered
1/3 cup BBQ pork
One half teaspoon Cornstarch
1 teaspoon Wine
1 tablespoon Soy sauce
One fourth teaspoon MSG (optional)
2 Green onions, minced
1 teaspoon Salt
Peanut oil

Panfry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.

Heat peanut oil over high heat. Stirfry shrimp and chicken. When done,
sizzle in 1 tsp. wine.

Add the cooked rice. Stir until wellmixed. Add 1 tbsp. soy sauce, 1/4
tsp. MSG and the minced green onion. Add 1 tsp. salt (or more). Stirfrry
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
dayold rice. If you must use freshly cooked rice, you may spread the rice
on a cookie sheet and let cool completely before you stirfry it.

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini