1/4 lb Shrimp, shelled and deveined
5 tb Oil
3 Eggs, beaten
1/4 ts Salt
3 1/2 c Rice, cold cooked
1/2 ts Salt
2 Scallions, finely chopped
--------------------------COATING--------------------------
1/4 ts Salt
1 ts Cornstarch
2 ts Water
1. If shrimp is large, cut crosswise into 1/2 "
pieces. Dissolve cornstarch in water and add salt to
make coating. Mix with shrimp and set aside. 2. Heat
wok over high heat until hot. Add 2 T oil, coat and
heat for a few seconds. Reduce heat to medium, add
shrimp, and stir-fry briskly for 1-2 minutes until
shrimp are pink and firm. Pour into dish and set
aside. 3. Clean wok and heat over high heat. Beat eggs
with 1/4 t salt. Add 3 T oil to pan, coat, and heat
until very hot. Pour in eggs and as they puff around
edges, push the mass with spatula to far end of pan.
tilting pan toward you so that the runny eggs slide
onto the hot surface. Continue this process until the
eggs are soft and fluffy. Give one big whirl and
scrape into a dish. Set pan over medium heat (don't
add oil). Add rice and stir-fry about 1 minute. Add
salt to taste. Add scallions and stir in briefly. Add
shrimp and eggs and stir rapidly, turning and folding,
for about 1 minute. The eggs should be in small pieces
and well mingled with the rice and shrimp. Pour into a
hot serving dish.
