FRIED RICE WITH HAM AND DRIED SHRIMP
Steps:
- Lightly beat the egg whites, set aside. Dice and stir-fry the ham, set aside. Deep fry baby shrimps until crisp, set aside. Rinse the conpoys, coat with cornstarch, deep-fry and then tear into shreds. Set aside. Heat wok again, add oil and, when hot, sauté chopped onions and peas. Add rice and stir fry until hot (about 5-6 minutes). Add other ingredients with the exception of the conpoys. Fry together until hot and season with salt and chicken powder. Dish out, topped with the crisp conpoys.
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