| Chinese Five Color Rice ~ A note about cooking Chinese foods: Since most stir-fry cooking takes very little time, it is recommended, that you place your ingredients in several small bowls before starting. This will be a big help after you have started the actual cooking ~ ChileMasters. 3 Chinese mushrooms, dried 2 ounces ham, cooked 3½ ounces pork 1 medium-sized leek 2 eggs 3½ ounces shrimp a pinch of salt pinch mono sodium glutamate (MSG) ( optional) 3 tbsp oil 2 tsp soy sauce pinch mono sodium glutamate (MSG) ( optional) a pinch of pepper 4 tbsp oil 6 cups rice ( day old cooked white rice ) ½ tsp salt pinch monosodium glutamate (MSG) ( optional) 2 tbsp peas, precooked 1. Soak the mushrooms in warm water for 20 minutes, remove the stems and cut into ¼ inch squares. Dice the ham and pork to the same size; chop the leek finely. Shell and de-vein the shrimp, and chop into ¼ inch pieces. 2. Beat the eggs and season with salt & MSG. Heat 1 tablespoon oil in a wok; pour in the eggs and scramble; set aside on a plate. 3. Wipe the wok and heat 2 tablespoons fresh oil; stir-fry the mushrooms gently over a moderate heat until their full aroma is released. 4. Add the pork and stir-fry, stirring to keep the cubes from sticking to one another; when the pork has changed color, add the shrimp and the ham. Fry lightly. 5. Once the shrimp have changed color, if raw, or have heated through, if precooked, pour in 2 teaspoons soy sauce, trickling it down the inside of the wok; stir and turn, giving the soy sauce time to flavor the other ingredients, and then season with a pinch of MSG (optional) and a pinch of pepper. Remove ingredients from wok and set aside. 6. Clean the wok, pour in 4 tablespoons of oil and heat; stir-fry the leek to flavor the oil but do not let it brown. 7. Add the rice and stir-fry over moderate heat, stirring and turning continuously, taking care not to crush the rice grains. Season with ½ teaspoons of salt and a pinch of MSG (optional). 8. When the rice is well mixed and coated with oil, add the reserved ingredients and stir-fry; add the scrambled egg and peas and mix once more. Serve hot. Serves 6 |
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