Yield: 3 Servings
---CATE VANICEK---
Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and Slivered
1/3 c BBQ pork
1/2 t Cornstarch
1 t Wine
1 T Soy sauce
1/4 t MSG (optional)
2 Green onions, diced
1 t 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, /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.
---CATE VANICEK---
Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and Slivered
1/3 c BBQ pork
1/2 t Cornstarch
1 t Wine
1 T Soy sauce
1/4 t MSG (optional)
2 Green onions, diced
1 t 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, /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.
0 comments:
Post a Comment