| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | cooked rice hot |
| 1 Tasse | Diced roast pork |
| 1 Tasse | Diced cooked shrimp |
| 1 Tasse | Diced cooked chicken |
| 2 Tasse | bean sprouts fresh |
| 2 | Scallions, chopped, including green ends |
| 1 Tasse | lettuce Shredded |
| 2 | Eggs, slightly stirred |
| 1/4 Teelöffel | pepper ground |
| 1 Teelöffel | M.s.g. |
| 1/4 Tasse | soy sauce |
| 1/4 Tasse | vegetable oil |
|
Add, subtract, substitute to your heart's content.
Mix together pepper, m. S.g. And soy sauce and set aside.
Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside.
Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve.
Substitutions and
in your area. You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.
|
|
Anmerkungen zum Rezept:
keine |
