| Shrimp & Pork Fried Rice 4 cups cooked white rice One day old rice is best for most Chinese fried rice recipes 3 dried mushrooms, Chinese style, or used fresh from your supermarket 2 oz cooked ham 3½ ounces pork (as in pork chop) 3 scallions or 1 small leek 2 eggs 3½ ounces shrimp salt to taste pinch msg ....monosodium glutamate (optional) Notes: about MSG 1. There have been reports that use of MSG is not good for you. I'm no doctor, before using consult with a doctor. 2. A brand name for msg is Ac'cent, it is no different than the regular MSG in the spice section of the supermarkets. Ac'cent is more expensive....... 3 tbls oil pinch of white pepper (available in Asian/Oriental Markets) 4 tbls cooking oil 2 tbls cooked peas 1. Soak Chinese mushrooms for 20 minutes (if used) , then dice into ¼ inch squares, dice ham and pork, the same size as the mushrooms. Chop across the scallions (or leek) about ¼ inch lengths. Shell and devein the shrimp, cut into ¼ inch pieces. 2. Beat the eggs, season with salt and msg (optional). Heat 1 tbls oil in a wok. Scramble eggs, Set aside. 3. Wipe the wok, heat 2 tbls (fresh) oil, stir fry the mushrooms gently until their full aroma is released. 4. Add the pork and stir fry keeping the cubes from sticking together. When the pork has changed color, add the shrimp and ham, fry lightly. 5. Once the shrimp has changed color (if raw), or have heated through if pre-cooked, add 2 tbls soy sauce, (pour slowly down the sides of the wok, stir lightly, giving time for the soy sauce to flavor the meats. Add a pinch of msg (optional) and a pinch of white pepper powder. Remove ingredients and set aside. 6. Heat the wok again, add 4 tbls oil, the leeks or scallions, do not allow to burn. Add the rice, salt to taste. When the rice is well coated and heated through, add ingredients that were set aside, except eggs, and peas, mix well, heat through. Once heated through, add eggs and peas, mix once more, serve hot. |
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