Serving Size: 6
1 cup cooked chicken — diced
3 tablespoon oil
4 cup rice; cold — cooked
2 green onions chopped
2 tablespoon soy sauce
1 cup raw shrimp; shelled
1/4 teaspoon black pepper
deveined and diced
1 sm piece ginger or dash
1/4 teaspoon salt (optional)
2 eggs — slightly beaten
1 cup lettuce — shredded
1 cup cooked pork — diced
Set ingredients prepared and measured by the stove in order listed. Set
wok over high heat for 30 seconds, swirl in half the fat, count to 20, add
green onions and ginger and brown lightly. Add shrimp. Stir-fry 3 minutes.
Salt. Add eggs. Scramble until not quite cooked. Remove to a warm plate.
Swirl remaining fat into the wok, count to 20, add pork and chicken, and
stir-fry 2 minutes. Add rice, soy sauce, and pepper, stir and toss until
heated. Add scrambled eggs and toss a half minute. Add lettuce; stir and
toss until mixed. Serve at once before lettuce wilts.