---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FRIED WILD RICE WITH MUSHROOMS
  Categories: Chinese, Rice
       Yield: 4 servings
  
       2 tb Cooking oil
       1 ts Minced ginger
       2 ts Minced garlic
       2    Green onions, chopped
     1/2 c  Chopped onion
     1/2 c  Diced celery
     1/2 c  Frozen peas and carrots
            Thawed
     1/2 c  Small cooked shrimp
     1/4 c  Diced cooked ham
       4 c  Cooked wild rice
       2 tb Oyster sauce
       2 ts Sesame oil
         pn White pepper
     1/4 c  Chicken broth
 
 --------------------GOLDEN EGG THREADS--------------------
       1    Egg
       2 ts Cooking oil
  
   *  GOLDEN EGG THREADS:
   
   To make golden egg threads, heat a small nonstick
   frying pan over medium heat until hot.  Add 2
   teaspoons cooking oil and 1 lightly beaten egg; tip
   the pan to spread the egg thinly over the bottom of
   the pan  Cook the egg until barely set; turn once and
   cook the other side about 30 seconds. Remove and let
   cool.  Cut into thin shreds.
   
   Heat a wok over medium high heat until hot.  Add the
   cooking oil, ginger, and garlic and stir fry for 10
   seconds.  Add the green onions, onion, celery, peas
   and carrots, shrimp, and ham and stir fry for 2
   minutes Reduce the heat to medium low.  Add the wild
   rice, egg shreds, oyster sauce, soy sauce, sesame oil,
   white pepper ant the chicken broth;  Toss to mix well.
   
   Source:  The Well Seasoned Wok Typed by Dale/Gail Shipp
  
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