Rice jumped to five colors
Instructions
Delicious Chinese dish of fast execution, also suitable for important guests.
To find the Chinese mushrooms in water, remove the stems and cut the cubes chapels 5-6 mm, cut the same way the ham and pork, chop the leeks and cut the shrimp into rings 5 mm thick.
Beat the eggs, seasoning them with salt and glutamate, heat a tablespoon oil in wok; pour in the eggs and Cook, stirring to get scrambled eggs, put them in a dish apart.
Heat in 2 tablespoons oil in wok, add the mushrooms, blow them up to medium heat and slowly, until they release their scent.
Add the pork, make it skip stirring so that the pieces do not attack each other, until the color does not change, then the prosciutto and shrimp, blow up the whole thing lightly.
When the shrimp have browned pour 2 tablespoons soy sauce by sliding it on the edge of the wok; When you feel a good smell season with glutamate and the pepper, remove the mixture from the Pan and leave it aside.
Clean the Pan, pour 4 tablespoons of oil and heat, add the leek, blow it up without burning it until the oil gets its scent.
Put the rice into fragrant oil, blow it up to medium heat stirring and taking care not to crush the beans; Add 1/2 teaspoon salt and glutamate When rice was well mixed and oil distributed evenly, add the ingredients already prepared and blow them up together, add eggs and lightly boiled peas, stir and enjoy your meal.
Ingredients and dosing for 4 persons
- 4 bowls of cooked rice
- 100 g of pork
- 50 g of ham
- 3 fragrant chinese mushrooms
- 100 g of peeled prawns
- 1 leek
- 2 eggs
- 1 pinch of salt
- 1 pinch of monosodium glutamate
- 7 tablespoons of olive oil
- 2 tablespoons of peas
- 2 teaspoons of soy sauce
- 1 pinch of pepper
- 1/2 teaspoon of salt