Ingredients:
6 teaspoons peanut oil
2 eggs, beaten and mixed with
1/2 teaspoon salt
2 green onions, sliced
2 dried black mushrooms, soaked in hot water 20 minutes,remove stems and diced
1 1/2 teaspoons sherry wine
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked diced chicken
1/2 cup cooked diced roast pork
2 teaspoons chicken stock
2 teaspoons soy sauce
1/2 cup fresh shelled small shrimp, halved
1/4 cup frozen peas, blanched in boiling water for one minute and rinsed in cold water
Directions:
Heat 2 tablespoons of oil in a wok or large skillet; when very hot, pour in beaten eggs and scramble briskly with a spoon; remove and set aside.
Heat 2 tablespoons of oil in same pan; stir-fry onions and mushrooms; add sherry and stir-fry 10 seconds; remove and set aside.
Heat 2 tablespoons of oil in the same pan; add rice and stir-fry, breaking up the lumps with spoon; add salt.
Continue stirring until rice becomes hot; pour in chicken, pork, onion/mushroom mixture and scrambled eggs; stir-fry to mix well and heat.
Add stock to moisten mixture, add soy sauce, shrimp and peas.
Stir-fry until heated thoroughly and shrimp is cooked.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.