HAM AND SHRIMP FRIED RICE

Ham and Shrimp Fried Rice image

The rice can be cooked in chicken stock the day before and stored in the refrigerator. Use two cups of stock for every one cup of uncooked rice.

Provided by Denny C.

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

8 cups long-grain rice, cold, cooked
4 eggs, whole, beaten
1 tablespoon olive oil (to fry the beaten eggs)
3 tablespoons olive oil
2 garlic cloves
4 -5 green onions, with shoots, chopped
1 cup peas, pre-cooked
1 cup mushroom, pre-cooked, chopped
1/3 cup carrot, pre-cooked, diced
2 cups ham, pre-cooked, chopped
1 cup baby shrimp, washed, thawed, pre-cooked
1/2 cup teriyaki sauce
1/2 cup soy sauce

Steps:

In a large pan, heat the olive oil to fry and scramble the beaten eggs. Keep aside.
In a wok heat the 3 tbsp of oil and when it's hot (not smoking) add the garlic and onion (bulbs only).
Stir-fry till the garlic is translucent and soft, but do not let it burn.
Add the rice and shoots and mix well.
Add the scrambled egg and the rest of the ingredients, ending with the sauces. Mix well till all ingredients are heated through.

Nutrition Facts : Calories 2191.2, Fat 28.2, SaturatedFat 5.5, Cholesterol 282, Sodium 4654.2, Carbohydrate 417.7, Fiber 10.9, Sugar 12.8, Protein 55.6