Fried Rice Cantonese (Chow Faan)
chinese, rice
1 egg, beaten
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup fresh or frozen peas
1/2 cup ham or barbecued pork, diced
1/2 cup cooked shrimp (not canned)
3 cup cold cooked rice
2 stalks green onion, diced
1 2 tbsp. dark soy sauce
1 tablespoon light soy sauce
1 teaspoon salt
4 tablespoon oil
Yield 4 - 6 servings
Make certain all ingredients are diced to the same size as the peas.
Heat wok. Add 1 tsp. oil and reheat. Stir fry egg for 20 seconds. Set aside. Add 1 tsp. oil and stir fry onions with celery for 1 minutes. Set aside. Add 1 tsp. oil and stir fry peas for 1 - 2 minutes. Set aside. Add 1 Tbsp. oil and stir fry ham and shrimp for 2 minutes. Set aside. Add 2 Tbsp. oil and stir fry rice, breaking up lumps as you fry. Season with salt and stir until heated through. Add all other ingredients and season with soy sauce. Mix well and serve.
Cook in advance and reheat, loosely covered with foil, in a 350 F. oven for 1/2 hour.
From: Chinese Village Cookbook Shared By: Pat Stockett From: Pat Stockett Date: 23 Apr 94
From: Gail Shipp Date: 28 Mar 97 National Cooking Echo Ä
Yield: 1 servings