Ingredients
-
3 tablespoons peanut oil
-
8 shrimp, peeled, deveined and cut into 1/2-inch pieces
-
3 ounces ham, cut into 1/2-inch pieces (1/4 cup)
-
1/2 cup frozen peas, thawed
-
1 tablespoon soy sauce, plus more for seasoning
-
2 large eggs, beaten
-
4 green onions, thinly sliced
-
1 pinch salt
-
fresh ground black pepper
-
3 cups cold leftover cooked rice
-
1 tablespoon rice wine or 1 tablespoon dry sherry
Instructions
- Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm.
- Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.
- Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
- Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
- Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess.