Ingredients
| 2 tbsp. | vegetable oil | | 1/4 cup | scallions, chopped | | 2 | eggs, slightly beaten | | 1/4 cup | green peas, uncooked | | 1/4 cup | cooked shrimp, diced | | 3 cups | cooked rice, Cold | | 1/4 cup | barbequed pork or | | ham, diced | | 1/2 tsp. | light soy sauce | | 1 tbsp. | dark soy sauce |
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Instructions
Swirl vegetable oil around bottom and sides of a heated wok. Add onions and eggs, quick-fry, then add peas and shrimp and blend together. Immediately add rice; press gently to sides and bottom to separate kernels. Add pork or ham, salt, and soy sauces. Mix together quickly and serve.
Author's Comments
NB: It is important that the rice be cold and has at least had 2 hours to chill. In this chilling time, the rice has time to form crystals that are essential to the rice keeping its shape during the frying process.
Light soy sauce is also known as thin soy.
I'd recommend a dry white with this.
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