5 cooked rice servings, served Chinese-style
The rice should have been cooked at least one day in advance.
1 cup shrimp, peeled, deveined, and cut into halves lengthwise
1 tablespoon baking soda
1 teaspoon salt
5 tablespoons peanut oil or corn oil
2/3 cup diced cooked ham
3 eggs
1/2 cup canned peas
1 tablespoon salt
1 cup bean sprouts
1/2 cup chopped green onion (only the green part)
5 cooked rice servings, served Chinese-style
The rice should have been cooked at least one day in advance.
1 cup shrimp, peeled, deveined, and cut into halves lengthwise
1 tablespoon baking soda
1 teaspoon salt
5 tablespoons peanut oil or corn oil
2/3 cup diced cooked ham
3 eggs
1/2 cup canned peas
1 tablespoon salt
1 cup bean sprouts
1/2 cup chopped green onion (only the green part)
Loosen the rice with a fork to prevent grains from sticking together. Reserve
Mix the shrimp with baking soda and salt, and let it sit for 15 minutes or more
Wash well with cold water and pat dry with paper towels
Heat the oil well
Add the shrimp and stir-fry for about 30 seconds
Lay a strainer over a bowl and allow the shrimp to drain
The oil that drains into the bowl should be returned to the pan
Add the diced ham and mix in the rice
Heat, stirring constantly, without letting it brown
Create a depression in the middle of the rice, crack the eggs into this space, and stir well
Incorporate the rice into the eggs, stirring with circular motions
When the eggs are cooked and well mixed with the rice, add the peas, salt, and mix well
Add the shrimp
Finally, add the bean sprouts, cook, stirring for 30 seconds, and serve.
