Monday, March 16, 2009

Chinese Fried Rice

My husband suggested I made Chinese fried rice tonight because tomorrow will be a heavy meat day...Corned Beef and Cabbage :-)

My House Special Fried Rice

Approximately 5 to 6 cups cooked day old or older long grain rice
2 eggs beaten
4 strips of bacon fried and crumbled
9 large sized shrimp, shelled, deveined and cut into large pieces
1/2 cup thawed frozen peas
1/4 cup fresh bean sprouts
4 green onion stalks, minced
Salt and pepper to taste
3 tablespoons soy sauce

Heat up the wok on high, add 1 tablespoon oil and stir fry shrimp until pink. Remove to a plate or bowl. Microwave the bacon and when cool, crumble the bacon and set aside.

Add 1 tablespoon if needed, to the wok and add the beaten eggs. Do not touch until the eggs are almost done. Turn over to quickly cook the other side and remove to another plate.

Add 1 tablespoon oil to the remaining oil and add the cold rice. Fry the rice until the grains glisten. Add the peas and stirfry one minuted. Add the eggs (making sure to break them up into large pieces), shrimp, bacon, green onions, bean sprouts. Season with salt and pepper (preferably white pepper) and the soy sauce.

Serve immediately.

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