Andrea’s Recipes

This one has a mix of meats—shrimp, ham, and chicken. It’s a meal in itself, and it truly has become our “House Fried Rice”. My kids devour this and ask for seconds.

Equipment

wok
sharp knife
rice cooker (or you can make it on the stove)

Ingredients

1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp, peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots, peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce

Preparation

1. Cook rice according to manufacturer’s directions.

2. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.

3. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.

4. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

Variations

We often substitute shelled edamame for the green peas, especially if we are short on one of the meats.

You can also use frozen cooked shrimp, thawed, just don’t cook it for more than a minute or two or you’ll have rubbery shrimp. Add shrimp in Step 2 after the vegetables are almost done. Stir the shrimp around for a minute or two then add the egg.

Source: adapted from www.allrecipes.com, submitted by Lynda, ALL RIGHTS RESERVED Copyright © 2005