Fried Rice
From: The Cuisine of Cathay, The Culinary Culture of China

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 (from the book):
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