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!
YIELD
3 servingsPREP
20 minCOOK
10 minREADY
30 minIngredients
Directions
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-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.
Comments
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!