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Chinese Shrimp Fried Rice



1 cup cold cooked rice
3 eggs, slightly beaten
1/3 cup raw shrimp, cleaned and
1 slivered
1/3 cup bbq pork
1/2 tsp cornstarch
1 tsp wine
1 tbsp soy sauce
1/4 tsp msg (optional)
2 green onions, diced
1 tsp salt
1 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.


Servings: 3



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