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Steps
1) Soak dry dark mushrooms, shred into small dices,
shred ham in same size
2) Remove shell and heads of shrimps, clean out the inner organ
3) Parboil the shrimps in hot oil for 1 minute, dish up for use
4) Whisk the egg with a little salt, shred the spring onion into small
pieces
5) Heat wok with 2 tbsp of oil, pour whisked egg
6) Stir fry the egg with wooden chopstick quickly until cook and minced,
dish up
7) Heat wok again with 4 tbsp oil in high heat, add shredded
mushroom,
stir fry
8) Add mince ham and chicken meat, stir fry with middle heat
9) Add seasoning then, stir fry in high heat, dish up with sauce
10) Clean wok, heat again with 8 tbsp of oil, pour spring onion, add rice
11) Stir fry the rice by middle heat, add some salt, fry the rice until rice
separated
12) Pour in material (step 9), shrimps, green bean and egg
13) Stir fry until all materials mix well, dish up and serve
Remark
tbsp - table spoon
Bowl - normal size of Chinese Home usage, approx. 250ml each
Rice to be used must be cool and dry, better be used after 4 hour from cooked
Chicken meat or BBQ pork (ca xao) can be
instead by
pork, used by convenience of any
It's looked complicated, but in fact it is easy to make, and taste good
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