---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chinese: Shrimp Fried Rice
  Categories: Main dish, Seafood, Bar-b-q, Rice, Eggs
       Yield: 3 servings
  
 -----------------------CATE VANICEK-----------------------
         c  Cold cooked rice
       3    Eggs, slightly beaten
     1/3 c  Raw shrimp, cleaned and
            Slivered
     1/3 c  BBQ pork
     1/2 ts Cornstarch
       1 ts Wine
       1 tb Soy sauce
     1/4 ts MSG (optional)
       2    Green onions, diced
       1 ts Salt
            Peanut oil
  
   Pan-fry the eggs into thin sheets in a frying pan.
   Remove and cut into small strips.
   
   Heat peanut oil over high heat.  Stir-fry shrimp and
   chicken. When done, sizzle in 1 tsp. wine.
   
   Add the cooked rice.  Stir until well-mixed.  Add 1
   tbsp. soy sauce, 1/4 tsp. MSG and the diced green
   onion. Add 1 tsp. salt (or more). Stir-frry for at
   least 10 minutes over MEDIUM heat. Add egg strips.
   
   Serve hot.
   
   Note: The cooked rice should not be sticky.  It might
   even be better to use day-old rice.  If you must use
   freshly cooked rice, you may spread the rice on a
   cookie sheet and let cool completely before you
   stir-fry it.
   
   SOURCE: Stella Chan’s Secrets in the Art of Chinese
   Cooking.
  
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