1cupcooked Shrimp,shelled (you can use uncooked shrimp, too)
1cupgreen Peas,frozen
3tablespoonsSoy Sauce,regular or gluten-free
2tablespoonsChinese Rice Wine or dry Sherry
2tablespoonsVegetable Oil
6cupscooked rice (left-over, if available),chilled, grains separated
4Green Onions (Scallions),finely chopped
Salt, to taste
Instructions
Lightly beat the eggs and season with a little salt. Set aside.
Heat the wok to medium-high and add the sesame oil then stir-fry the shrimp, peas and ham for about a minute. Pour in the soy sauce and wine. Stir quickly and then transfer everything to a bowl. Set aside
Heat the remaining oil in the wok then scramble the eggs gently. Add the chilled rice and stir often to ensure the grains separate. When the rice is heated sufficiently, add the chopped green onions and the shrimp, ham and peas mixture including its sauce. Mix well and season with salt or a little more soy sauce according to taste. Garnish with fresh chopped green onions, if desired. Serve immediately with your favorite Asian viand.
Notes
TIPS & TRICKSYou can use uncooked shrimp if that's preferred. I actually recommend this. Simply cook it for 2-3 minutes until fully opaque then follow the rest of the instructions.Buy pre-sliced ham for convenience or used any left-over ham. Make sure all the ingredients are ready and at hand before you begin cooking. If you do that. it's all done in 10 minutes!