SHRIMP FRIED RICE

The secret of a good fried rice is using a cooked rice that has been chilled,then left out to reach room temperature.. It can be served  by itself or with soup..Try  to make this at home and you wouldnt be sorry..

4 oz cooked shrimp

1 cup  frozen peas

1 tbsp oil

3 scallions,finely chopped

1 tbsp finely chopped ginger

2 eggs,lightly beaten

about 3 cups cooked rice

1 1/2 tbsp chicken stock

1 tbsp shaoxing rice wine

2 tsp light soy sauce

1/2 tsp salt.or to taste

1/2 tsp roasted sesame oil

1/4 tsp frshly ground pepper

Serves 4

Peel the shrimp and cut  then in half through the back,removing the vien. Cook the peas in a saucepan of simmering water  for 1 minute.

Heat a wok very high,add the oil and heat until hot. Stir fry the scallions and ginger for 1 minute. Reduce the heat,add eggs and lightly scramble.

Add the shrimp and peas and toss lightly to heat through,then add the rice before the eggs are set too hard,increase the heat and stir to separate the rice grains and break the eggs into small bits.

ADD the stock,rice wine,soy sauce,salt sesame oil,and pepper and toss lightly.

1/2 kilo fish ( Galunggong, Mackerel Scad)
4 cloves garlic; pounded
1 long green pepper
1 ginger root; crushed

scallions

salt and pepper

2 tbsp oil
1/3 cupVinegar
1 tbsp Soy sauce

1 tomatillos sliced

Arrange fish  in cooking  pot. Pour vinegar and soy sauce . Add the rest of the ingredients.Simmer for 30 minutes or until cooked

Serve with rice.