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Asian Recipes
Chinese Fried Rice
INGREDIENTS
1 1/3 cups Long-grain rice cooked and cooled
2 Eggs, lightly beaten
1 Onion, medium size
4 Spring onions
1 x 250g Piece of ham
2 tbsp Peanut oil
1/4 cup Frozen green peas
2 tbsp Soy sauce
250 g Small shrimps, cooked and peeled
PREPARATION
Season the eggs with salt and pepper.
Cut the onion into 8 wedges.
Cut the spring onions into short lengths of the diagonal shape.
Cut the ham into very thin strips.
Heat 1 tablespoon oil in a wok or large frying pan and add the
eggs, pulling the set egg towards the center and tilting the
pan to let the unset egg run to the edges.
When the egg is almost set, break it up into large pieces so
it resembles scrambled eggs.
Transfer to a plate and set aside.
Heat the remaining oil in the wok, swirling to coat the base
and side.
Add the onion and stir-fry over high heat until it starts to
turn soft and transparent.
Add the ham and stir-fry for 1 minute.
Add the rice and peas and stir-fry for 3 minutes until the rice
is heated through.
Add the eggs, soy sauce, spring onion and shrimps.
Heat through and serve hot.
Note: If possible, cook the rice a day ahead
and refrigerate it overnight. This makes the grains separate
and the fried rice will not be so soggy.
