-----------------------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.
