 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe is from my favorite cookbook, Madame Wong's Long-Life Chinese Cooking, with a few changes by me. The name comes from the Sun Ya restaurant in Shanghai where a chef developed this recipe. This is a very flexible recipe - you can use just about any leftover meat in this, though I've listed just shrimp, chicken and pork. I made this with leftover duck meat once and it was delicious! Ingredients:
6 teaspoons peanut oil |
2 eggs, beaten and mixed with |
1/2 teaspoon salt |
2 green onions, sliced |
2 dried black mushrooms, soaked in hot water 20 minutes,remove stems and diced |
1 1/2 teaspoons sherry wine |
4 cups cold cooked rice |
1/2 teaspoon salt |
1/2 cup cooked diced chicken |
1/2 cup cooked diced roast pork |
2 teaspoons chicken stock |
2 teaspoons soy sauce |
1/2 cup fresh shelled small shrimp, halved |
1/4 cup frozen peas, blanched in boiling water for one minute and rinsed in cold water |
Directions:
1. Heat 2 tablespoons of oil in a wok or large skillet; when very hot, pour in beaten eggs and scramble briskly with a spoon; remove and set aside.
2. Heat 2 tablespoons of oil in same pan; stir-fry onions and mushrooms; add sherry and stir-fry 10 seconds; remove and set aside.
3. Heat 2 tablespoons of oil in the same pan; add rice and stir-fry, breaking up the lumps with spoon; add salt.
4. Continue stirring until rice becomes hot; pour in chicken, pork, onion/mushroom mixture and scrambled eggs; stir-fry to mix well and heat.
5. Add stock to moisten mixture, add soy sauce, shrimp and peas.
6. Stir-fry until heated thoroughly and shrimp is cooked.
|
|