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Young Jewel Fried Rice |
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Serves: 7 Print this Recipe2 cups bean sprouts 2 tablespoons vegetable oil 3 eggs slightly beaten 2 tablespoons vegetable oil 1 can (4 ounces) small button mushrooms drained 1 teaspoon salt 3 tablespoons vegetable oil 4 cups white rice 3 tablespoons dark soy sauce Dash white peppers 1 cup chopped, cooked shrimp 1 cup chopped barbecued pork (see Appetizers & Cold Dishes) 1/2 cup frozen green peas 1/4 cup chopped green onions (with tops) Rinse bean sprouts in cold water; drain. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add bean sprouts, mushrooms and salt; stir-fry 1 minute. Remove bean-sprout mixture from wok; drain. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add rice; stir-fry 1 minute. Stir in soy sauce and white pepper. Stir in shrimp and pork. Add bean-sprout mixture, eggs, peas and green onions; stir-fry 30 seconds. 7 servings **This poetic description refers to the tender vegetables that add both color and flavor to the dish. Fried rice can be enhanced with whatever cooked meat you have on hand. "Young jewel" sounds like "Yeung Chau," a province in ancient China known for fried rice dishes. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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