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Categories:
rice shrimp soy sauce cornstarch rice wine mushrooms onion carrot pods eggs pepper salt oil sesame oil
Viewed: 56 - Published at: 6 years agoIngredients
- 2 c. uncooked rice, short grain
- 1/2 pound shrimp, beef, pork or possibly chicken
- 1/2 teaspoon soy sauce
- 1 tbsp. cornstarch
- 1 teaspoon rice wine
- 1/2 pound fresh mushrooms
- 1/2 med. onion, minced
- 1/2 sm. carrot, minced
- 1/4 pound pea pods or possibly green beans
- 2 Large eggs
- 1/4 teaspoon pepper, to taste
- 1 teaspoon salt, to taste
- 4-5 tbsp. veg. oil
- 1 teaspoon sesame oil
Method
- Cook the rice.
- Clean the shrimp, devein with toothpick or possibly small knife.
- Cut shrimp in half and mix with soy sauce, cornstarch, and rice wine.
- Stir fry shrimp over medium heat very lightly.
- Set aside on a plate.
- Rinse the mushrooms; remove stems and cut the caps in half.
- Then stir fry over medium heat for 1-2 min.
- Drain and set aside on plate.
- Peel the onion and carrot; chop or possibly cut them into small pcs.
- Stir fry each separately over medium heat for 1 minute; set aside on plate.
- Clean, wash, and cut the pea pods in half; stir fry very lightly over medium heat for 1 minute.
- Set aside on plate.
- Make scrambled Large eggs; leave them in chunks.
- Heat the large wok or possibly fry pan with 2-3 Tbsp.
- of oil over medium heat; add in cooked rice and stir fry.
- When the rice is well mixed with oil, add in the shrimp and vegetables; stir fry.
- Add in scrambled Large eggs and sesame oil last.
- Season with salt and pepper.
- Mix once more before serving.
- Makes 6 servings.
