Bethany made this for extra credit in her Chinese class during her first semester of high
school. It was sooooo yummy that we'll make it again and again!
INGREDIENTS:
2 Tb oil
Chinese sausage or ham, diced
6-8 peeled shrimp
½ cup green peas
½ cup sweet corn
½ tsp salt (or to taste)
2 large eggs, beaten
2 cups white rice
1 Tb light soy sauce
3 green onions, sliced
Cook rice.
You can use the
microwave rice cooker—this yields 3 cups (so you'll have some extra):
1 cup long grain enriched rice, 2 cups water, 1 Tb butter;
15 minutes in microwave
Heat 1 Tb oil in a large nonstick skillet over medium high heat until hot.
Add shrimp:
if using cooked shrimp, just fry briefly and then remove to a bowl.
Add chinese sausage/ham; cook and stir 30 seconds.
Add corn and peas. Cook and stir until soft. Transfer all
to the bowl with the shrimp.
Add 1 Tb oil to pan. Add the beaten eggs and quickly stir a few times.
Add the cooked rice and a pinch of salt. Cook/stir to separate rice.
Return the shrimp/sausage/veggies to pan. Swirl in soy sauce. Stir to mix well.
Add green onion. Cook until rice is heated through.
last modified 03/06/2023 18:11:37 copyright 2004–2022 Dr. Carol JVF Burns
