From the Shanghai region, this attractive rice flecked with yellow, green, orange, and pink is a popular snack since almost every kind of ingredient can be found in it.
1. Place 4 cups cold cooked rice in a bowl and use your hands to break up and separate the grains. Set aside. Lightly beat 2 eggs and 1 teaspoon sherry together with a fork or chopsticks. Set aside.
2. Heat 4 tablespoons canola, corn or peanut oil in a wok or stir-fry pan over medium-high heat. When the oil is hot, add the eggs and scrable until they puff lightly but are still loose. Immediately stir in the rice and stir for about 2 minutes so that the rice heats up and the eggs are completely mixed in.
3. Raise the heat to high and add the 1/2 cup diced cooked chicken, 1 cup vooked small shrimp (6 ounces), 1 cup fresh peas (parboiled, or thawed frozen peas), 1/2 cup thinly sliced scallions, 1 teaspoon salt, or to taste, Dash ground pepper, or to taste, and stir vigorously until they are well mixed into the rice and heated through. Correct seasoning as disired. Serve hot.
Note This is a good
recepe for leftover meat and shrimp. If you don't have all 3 kinds listed
above, you can leave one out, but increase the other two so you have 1
1/2 cups total. Fried rice heats up well in the microwave or in a stir-fry