Fried Rice With Shrimp
|Salad oil/Peanut oil||1⁄2 Cup (8 tbs)|
|Chinese cabbage/Finely diced celery||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Scallions||1⁄2 Cup (8 tbs), cut into thin diagonal strips|
|Finely chopped parsley||2 Tablespoon|
|Cooked rice||3 Cup (48 tbs)|
|Smoked ham||1⁄2 Cup (8 tbs), cut into small cubes (Preferably Smith Field)|
|Freshly ground black pepper||To Taste|
|Soy sauce||3 Tablespoon (Or To Taste)|
|Cooked shelled shrimp||2 Cup (32 tbs)|
1. Heat the oil in a large skillet and add the vegetables. Cook quickly, stirring occasionally, three or four minutes.
2. Add the rice and ham and mix well, adding more oil if necessary. Season to taste with salt, pepper and soy sauce.
3. Add the shrimp and cook, stirring, until heated through.
4. Melt the butter in a separate skillet, add the water to the eggs and beat, then let them cook without stirring to make a pancake. Do not turn. Cut the pancake into thin strips and sprinkle over the fried rice.