5 cups of cooked rice, cool (cooked the day before)
1 cup of small shrimp, peeled and cut in half lengthwise
1 tablespoon of baking soda
1 tablespoon of salt
1/3 cup of olive oil
2/3 cup of cooked ham, diced into cubes
3 eggs
1/2 cup of fresh or canned peas, drained
1 tablespoon of salt
1 cup of green bean sprouts
5 cups of cooked rice, cool (cooked the day before)
1 cup of small shrimp, peeled and cut in half lengthwise
1 tablespoon of baking soda
1 tablespoon of salt
1/3 cup of olive oil
2/3 cup of cooked ham, diced into cubes
3 eggs
1/2 cup of fresh or canned peas, drained
1 tablespoon of salt
1 cup of green bean sprouts
Mash the rice well to separate the grains. Reserve
Mix the shrimp with baking soda and salt, and let it rest for 15 minutes or more
Drain and dry thoroughly with paper towels
Heat the olive oil very well in a pan and add the shrimp
Cook for about 30 seconds, stirring quickly and flipping, until they turn red
Remove from heat and drain the shrimp very well
In the same pan, cook the ham until it's warm, stirring constantly
Add the rice, stirring rapidly, and cook until it's heated through without browning
Make a depression in the center of the rice and add the eggs, stirring constantly but not mixing with the rice
When the eggs reach a consistency of soft-scrambled eggs, start mixing the rice with the eggs in circular motions
When the rice and eggs are well mixed, add the peas and salt, stirring well
Add the shrimp, stirring very well to mix
Add the green bean sprouts and continue cooking, stirring constantly for about 30 seconds
Add the scallions and stir; serve immediately
Yield: 8-12 servings.
