Back in the early 1980s, I worked as a waitress/hostess at a restaurant located in Butler Plaza up in Gainesville (what I call Gator Town), Sonya. It was called Cathay Tea House, and the owner, Genia Himes, was convinced to self publish a cookbook of her recipes before her husband, Dr. Himes of UF's Veterinary School, was transferreed and she closed the restaurant.

The cookbook is a beautiful coffee table style cookbook, full of beautiful color photos of most of the recipes, and with excellent descriptions of various techniques and terminology at the beginning of the book. I have seen used copies listed for sale on Amazon.com.

Here is Genia's recipe for (Shrimp) Fried Rice (I use parenthesis, since you can use any type of protein, or leave it out completely). It is excellent!

(Shrimp) Fried Rice
From: "The Cuisine of Cathay: The Culinary Culture of China"
By Genia Lee (Himes)

1/2 lb. fresh shrimp, (optional)
Shrimp marinade:
1 TBS corn starch
1 dash salt
1/2 tsp toasted sesame oil

1/4 cup diced cooked ham (optional)
1/2 cup cooked green peas or baby lima beans
1 tsp chopped green onion
3 TBS peanut oil
1-1/4 cups cold cooked rice
1/2 tsp salt
1 dash black pepper

Peel and devein shrimp; mix with marinade and let set for a few minutes.
Boil 6 to 10 cups of water in a pot, add the marinated shrimp one or two at a time. As soon as the shrimp turn pink, remove and drain.

Stir fry the chopped green onion in 3 TBS of peanut oil (Pam's note: I like to also add a chopped clove of garlic and a tsp of chopped fresh ginger here). Add the ham and beans and stir for a few seconds, add the rice and shrimp. Season with salt and black pepper. Stir and allow the rice to heat throughout. Serve.

NOTES:
The light brown color of the rice in the photo is the result of using steamed brown rice. In China soy sauce is not commonly used for fried rice. However, if one prefers soy sauce instead of plain salt, why not?

One can add a scrambled egg to the rice.

Shredded pork, chicken, sausage and roast pork are all welcome additions/substitutions to the final product. (Pam's note: as is steamed or fried tofu cubes or cubed carrots for a vegetarian version).

Sometimes it becomes necessary for the chef to use steaming hot rice because of the unavailability of cold cooked rice. It is then necessary to toss the rice more vigorously to keep the grains of rice from sticking to one another. A bit of practice is required to make this procedure perfect.

Use wet hands to separate the cold rice before stir frying.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.