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3 Cups |
Cold Cooked Steamed Rice |
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1 Cup |
Shrimp, Ham, Chicken or Pork (in any combination) Cut uniformly |
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2 |
Eggs |
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4 Tbsp. |
Peanut Oil or Corn Oil |
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1 Tsp. |
Dry Sherry (Optional) |
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1 Cup |
Diced Vegetables (Cut Uniformly) |
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1/2 Cup |
Peas or Corn |
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1/4 Cup |
Chicken Stock |
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2 Tbsp. |
Soy Sauce |
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1/2 Cup |
Unsalted roasted peanuts |
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1 Cup |
Cooked Chopped Shrimp |
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METHOD |
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1. |
Separate grains of rice by rubbing them between your
fingers |
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2. |
Beat eggs in a small bowl. |
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3. |
Heat 1 tablespoon of the oil in a large skillet,
swirling to coat the bottom of the pan. When the oil is hot, add the
egg and cook stirring continuously until the eggs are cooked. Move the
eggs to the edge of the pan (the eggs may become a little brown). |
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4. |
Add another tablespoon of oil.
Add any raw meat and sauté
until cooked
Add the sherry (optional)
Add the vegetables and sauté
Push the cooked meat and vegetables
to the edges of your pan |
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5. |
Add the remaining 2 tablespoons of oil. When the
oil is hot, add your rice. Use caution as the rice may "pop" in the
hot oil. |
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6. |
Cook the rice about 5 minutes until lightly browned. |
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7. |
Add the peas or corn, remainder of the meat, soy sauce,
chicken stock, and green onions. Stir to combine. |
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8. |
Add the green onions and peanuts |
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9. |
Season to taste |
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