Fried rice is what you make when you have leftover rice from the meal before. You can clean out your fridge and add leftover diced cooked pork, chicken or beef, or vegetables such as cabbage, broccoli, carrots or red peppers. Fast, delicious and easy. From the Take-Out Menu Cookbook.
- 3 tablespoons peanut oil
- 8 shrimp, peeled, deveined and cut into 1/2-inch pieces
- 3 ounces ham, cut into 1/2-inch pieces (1/4 cup)
- 1⁄2 cup frozen peas, thawed
- 1 tablespoon soy sauce, plus more for seasoning
- 2 large eggs, beaten
- 4 green onions, thinly sliced
- 1 pinch salt
- fresh ground black pepper
- 3 cups cold leftover cooked rice
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm.
- Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.
- Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
- Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
- Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess.