Chinese Yangchow Fried Rice
|Eggs||2 , beaten|
|Cooking oil||1 Tablespoon|
|Green onion||1 , thinly sliced|
|Canned shrimp||4 1⁄2 Ounce, drained, rinsed, and diced (1 Can)|
|Fully cooked ham||2 Ounce, diced to make 1/3 cup|
|Cooked chicken||2 Ounce, diced to make 1/3 cup|
|Canned straw mushrooms||7 1⁄2 Ounce, drained and quartered lengthwise (1/2 Of 15 Ounce, 3/4 Cup)|
|Frozen peas||1⁄3 Cup (5.33 tbs), thawed|
|Chilled cooked rice||3 Cup (48 tbs)|
|Romaine leaves||2 Medium, finely shredded|
Preheat a wok or large skillet over medium heat.
Add eggs to hot oil.
Lift and tilt the wok or skillet to form a thin sheet of egg 7 to 8 inches wide.
Cook, without stirring, about 2 minutes or till set.
Slide egg sheet onto a cutting board.
Cut into 3/4-inch-wide strips.
Cut strips into 2-inch lengths.
Return the wok or skillet to high heat.
Add the oil.
Stir-fry onion 30 seconds.
Add the shrimp, ham, chicken, mushrooms, and peas.
Stir-fry meat and vegetable mixture for 1 minute.
Add the rice.
Cook and stir for 2 to 3 minutes or till heated through.
Stir in the egg strips.
Cover and cook for 1 minute.
Add romaine and toss lightly.