This makes a delicious luncheon entrée with a salad.
Recipe information
Yield
Serves 4
Ingredients
2 eggs
Pinch of salt
4 tablespoons vegetable oil
1/2 cup uncooked medium shrimp, peeled, deveined, cut into 1/2-inch pieces
2 teaspoons dry white wine
1 teaspoon cornstarch
1/2 cup diced ham
2 tablespoons sliced green onion
2 tablespoons diced carrot
2 tablespoons frozen peas, thawed
3 cups cooked rice (about 1 cup uncooked)
1 tablespoon soy sauce
Pepper
Additional soy sauce
Preparation
Step 1
Whisk eggs with pinch of salt until blended. Heat 1 tablespoon oil in wok or heavy medium skillet over eggs into skillet. Using spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer to cutting board. Cut eggs into shreds.
Step 2
Combine shrimp, wine and cornstarch in small bowl. Heat 3 tablespoons oil in same wok over medium-high heat. Add shrimp and stir-fry until just pink, about 3 minutes. Add ham and vegetables and stir-fry 1 minute. Add shredded eggs, rice and 1 tablespoon soy sauce and stir-fry until heated through. Season with pepper. Serve, passing soy sauce separately.
