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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my remake of a Burt Wolf recipe. I like more spices. Ingredients:
3 tablespoons oil |
1 cup diced canadian bacon |
1 cup shrimp, shelled |
4 eggs, beaten |
3 cups cold cooked rice |
1 cup scallions or 1 cup green onion, sliced thin |
1 cup chicken bouillon |
1 tablespoon finely diced ginger |
1 tablespoon dry chinese mustard powder |
2 tablespoons light soy sauce |
1 -2 pinch of dried red chili pepper flakes, to taste |
Directions:
1. In a wok or deep skillet over high heat, cook two tbs of oil until it begins to shimmer.
2. Add the Canadian bacon and stir fry for 1 1/2 minutes.
3. Remove and wipe out the wok.
4. In the wok over high heat, heat the 1 tbs of oil until hot.
5. Add the eggs and cook util they are solid, about 2 min.
6. Add the rice and stir until the eggs break into pieces and blend with the rice.
7. Add the shrimp, ham, salt and pepper, scallions or onions and stir fry briskly for about 2 min.
8. Plate it up and enjoy!
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