Ingredients
CATE VANICEK
1 cup cold cooked rice
3 eggs, slightly beaten
1/3 cup raw shrimp, cleaned and
1 slivered
1/3 cup bbq pork
1/2 tsp cornstarch
1 tsp wine
1 tbsp soy sauce
1/4 tsp msg (optional)
2 green onions, diced
1 tsp salt
1 peanut oil
Directions
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.
Heat peanut oil over high heat. Stir-fry shrimp and chicken. When
done, sizzle in 1 tsp. wine.
Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce,
1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.
Serve hot.
Note: The cooked rice should not be sticky. It might even be better
to use day-old rice. If you must use freshly cooked rice, you may
spread the rice on a cookie sheet and let cool completely before you
stir-fry it.
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
Servings: 3 servings
Chinese: Shrimp Fried Rice Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Fried Rice; Rice
The History of Recipes
We can trace the history of `recipes` far back into history, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, generally, these early cookbooks were just very basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Additionally, he describes how the early Romans made use of a good variety of herbs, including some that we all recognise for example thyme, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new foods and spices caused an eruption in cookery books, some of which are kept safe in academic collections. During the next few centuries, the rich families of Wesstern Europe tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording the recipes of their peers. By the advent of the 20th century, cooking publications were increasing in popularity mostly due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Chinese_ Shrimp Fried Rice recipe.
