Fried Rice
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1/2 cup diced carrots
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1/2 cup frozen peas
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6 tablespoons oil
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2 eggs, beaten
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1 clove garlic, minced
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2 Chinese sausages, sliced 1/8 inch thick
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1/2 cup small fresh shrimp, rinsed and well drained
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4 cups cooked white rice
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2 tablespoons soy sauce
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2 tablespoons chicken broth (see Chicken Broth in Recipes)
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2 green onions, sliced
Cook carrots and peas in boiling water until tender, about 5 minutes. Drain
and set aside.
meanwhile, heat 2 tablespoons of oil in a non-stick skillet. Add beaten
eggs
and tip pan to spread eggs. Cook until firm, then transfer to a plate.
Chop well
and set aside.
Heat 2 tablespoons in a wok over high heat. Add garlic and stir for
about 30
seconds, then add sausages and shrimp and stir-fry for about 5 minutes.
Add
cooked peas and carrots and mix together. Remove from heat and transfer
meat mixture to a bowl.
Heat remaining oil in wok over high heat and add the rice. Stir fry
for 3 to 4
minutes. Add soy sauce and chicken broth and stir fry for 3 more minutes.
Gently add eggs, meat mixture, and green onions. Serve hot.