Serves 4 to 6
6 tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water
20 minutes, stems removed, cooked 20 minutes),
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in
boiling water and rinsed under cold water
1. Heat 2 tablespoons of oil in wok.
When very hot, pour in beaten eggs and scramble
briskly with spoon. Set aside.
2. Heat 2 tablespoons of oil in wok.
Stir-fry shrimp on high heat 30 seconds. Add
sherry. Stir-fry 10 seconds. Remove to plate.
3. Heat 2 tablespoons of oil in wok. Add
rice. Stir constantly over moderate heat,
breaking up lumps with spoon. Add salt.
4. Continue stirring until rice becomes
hot. Pour in chicken, pork, mushrooms, and
scrambled eggs. Stir-fry to mix. Add stock to
moisten scrambled ingredients.
5. Add shrimp and eggs. Stir-fry until
thoroughly heated and mixed.
*This is a very flexible recipe. You may vary
it with leftover turkey, duck, or lobster.
More delicious fried rice recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy