Chinese Shrimp Fried Rice

Cup Cold cooked rice
3 Eggs, slightly beaten
1/3 Cup Raw shrimp, cleaned and
Slivered
1/3 Cup BBQ pork
1/2 Teaspoon Cornstarch
1 Teaspoon Wine
1 Tablespoon Soy sauce
1/4 Teaspoon MSG (optional)
2 Green onions, diced
1 Teaspoon 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, 1/4 tsp.
MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-fry 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.
Home Cookin 4.8 Chapter: Fish And Seafood
Servings: 3