---------- Recipe via Meal-Master (tm) v8.02

     Title: Chinese: Shrimp Fried Rice
Categories: Main dish, Seafood, Bar-b-q, Rice, Eggs
     Yield: 3 servings

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

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