--------------------------------CATE VANICEK-------------------------------- c Cold cooked rice 3 Eggs, slightly beaten 1/3 c Raw shrimp, cleaned and Slivered 1/3 c BBQ pork 1/2 ts Cornstarch 1 ts Wine 1 tb Soy sauce 1/4 ts MSG (optional) 2 Green onions, diced 1 ts 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-frry 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.
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