2 oz Cooked bay shrimp
1/4 lb Fresh or frozen peas
2 tb Oil, preferably peanut
2 c Long-grain rice
- steamed and chilled
1 ts Salt
2 Eggs, beaten
4 oz Fresh bean sprouts
CUT THE SHRIMP INTO FINE DICE. Blanch the peas in a
saucepan of boiling water for about 5 minutes if they
are fresh or 2 minutes if they are frozen. Drain them
in a colander. Heat a wok or large skillet until it is
hot. Then add the oil and wait until it is almost
smoking. Add the cooked rice and stir-fry it for 1
minute, and then add the shrimp, peas and salt.
Continue to stir-fry the mixture for 5 minutes over
high heat. Next add the beaten eggs and bean sprouts
and continue to stir-fry for 2 minutes or until the
eggs have set. Turn the mixture onto a plate and
garnish it with the scallions.
