Chinese: Shrimp Fried Rice
I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!
raw, cleaned, and slivered
chinese barbeque pork
soy sauce, tamari
scallions, spring or green onions
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 teaspoon wine.
Add the cooked rice.
Stir until well-mixed. Add 1 tablespoon. soy sauce, ¼ teaspoon MSG and the diced green onion. Add 1 teaspoon salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat.
Add egg strips.
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.