Title: Fried Rice #5
Categories: Chinese Rice
Yield: 6 Servings
| 1 | lb | Rice cooked and cooled in refrigerator a few hours |
| | | Vegetable oil for sauteing |
| 4 | | Pork chops cooked or an equal amount of roast pork sliced in |
| | | Matchstick pieces |
| | | Half a chicken cooked and sliced in matchstick pieces |
| 1 | tb | To 2 tb soy sauce |
| 1 | lb | Shrimp peeled deveined and cooked |
| 1 | | Finely diced large onion |
| 8 | oz | Fresh sliced mushrooms |
| 1 | tb | Garlic powder |
| | | Soy sauce to taste |
| 6 | | To 8 oysters optional |
| 8 | oz | Bean sprouts optional |
| 3 | | Eggs scrambled and cooked |
| 1 | | Green onion diagonally sliced for garnish |
| 1 | | Quartered red tomato optional |
| 1 | | Lemon sliced optional |
In wok or large frying pan, saute meat in oil over medium high heat. Add
shrimp, then onion, mushrooms and garlic powder, stirring after each
addition. Sprinkle soy sauce to taste. If desired, add oysters and bean
sprouts. Make a well in the center of the mixture and put in about 1
tablespoon of oil. Break up pre-cooked rice and crumble into the oil well,
gradually incorporating rice into meat mixture. Stir in scrambled eggs,
place on platter and top fried rice with green onions. Garnish the sides of
the rice with tomato quarters and lemon slices.