Fried Rice with Shrimp and Ham
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 4 tablespoons vegetable oil
- pepper
- pinch of salt
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1/2 cup diced ham
- 2 tablespoons sliced green onion
- 2 eggs
- additional soy sauce
- Carbohydrate 37 g(12%)
- Cholesterol 137 mg(46%)
- Fat 20 g(30%)
- Fiber 1 g(4%)
- Protein 15 g(29%)
- Saturated Fat 3 g(13%)
- Sodium 693 mg(29%)
- Calories 389
Preparation Whisk eggs with pinch of salt until blended. Heat 1 tablespoon oil in wok or heavy medium skillet over eggs into skillet. Using spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer to cutting board. Cut eggs into shreds. Combine shrimp, wine and cornstarch in small bowl. Heat 3 tablespoons oil in same wok over medium-high heat. Add shrimp and stir-fry until just pink, about 3 minutes. Add ham and vegetables and stir-fry 1 minute. Add shredded eggs, rice and 1 tablespoon soy sauce and stir-fry until heated through. Season with pepper. Serve, passing soy sauce separately.
Preparation Whisk eggs with pinch of salt until blended. Heat 1 tablespoon oil in wok or heavy medium skillet over eggs into skillet. Using spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer to cutting board. Cut eggs into shreds. Combine shrimp, wine and cornstarch in small bowl. Heat 3 tablespoons oil in same wok over medium-high heat. Add shrimp and stir-fry until just pink, about 3 minutes. Add ham and vegetables and stir-fry 1 minute. Add shredded eggs, rice and 1 tablespoon soy sauce and stir-fry until heated through. Season with pepper. Serve, passing soy sauce separately.
