2 cups long grain rice (uncooked)
1/2 cup cubed ham
1/2 cup cooked shrimp
3 tablespoons peanut or olive oil
3 eggs lightly beaten
1/2 cup cooked green peas
2 tablespoons light soy sauce
2 teaspoons MSG (optional)
Steam rice. Let cool. refrigerate for at least 2 hours (preferably overnight). Heat the wok. Fry the eggs in about 1 tablespoon of the oil. Set the cooked egg aside. Add remaining oil. Add the rice gradually by breaking it apart with your hands or a fork so
it is unclumped. Lower heat and fry about 5 minutes. Add ham, shrimp, peas and chopped cooked eggs. Toss and fry a couple of minutes. Add soy sauce, MSG. Toss and serve.
Variations: Use 2 teaspoons of salt or patis (fish sauce) instead of soy sauce for a “white” rice dish. Try adding cubed chinese BBQ pork, chinese sausage or even hotdogs instead of ham. Include crushed garlic, yellow or green onions before adding rice. You can throw almost any leftover in for a change.
This recipe makes at least 4 large servings as a side dish.