Eggs And Rice
|Eggs||3 , well beaten|
|Cooked rice||4 Cup (64 tbs)|
|Shredded ham||4 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Bamboo shoots slices||2 , shredded fine|
Beat the eggs well, add sherry and salt and set aside.
Heat a pan with oil, slowly pour in the eggs and stir rapidly; the moment it begins to thicken add the dry rice and keep stirring.
Add the chicken stock and half of the ham and stir constantly until the rice is very hot.
Remove from the fire and turn into a large serving bowl.
Garnish with the remaining shredded ham and bamboo shoots.