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Fried rice 3 tbsp. oil 2 eggs, beaten 1/4 lb. shrimp, cooked, shelled, deveined and chopped 1/2 cup diced cooked pork 1/2 cup diced cooked chicken 1/2 cup frozen peas, thawed un-. der running hot water 1/3 cup chopped mushrooms 2 green onions, thinly sliced 3 tbsps. soy sauce 4 cups cooked rice, chilled 1/2 cup fresh bean sprouts soy sauce Heat'l tbsp. of the oil in 10-in. skillet; add beaten eggs and cook without stirring until set. Invert over a cutting board to remove cooked eggs; cut eggs into short narrow strips and set aside. In small skillet, heat remaining 2 tbsps. oil. Add shrimp, pork, chicken, peas, green onions, mushrooms and the 3 tbsps. soy sauce; stir fry 4 minutes or until mushrooms and onion are tender. Stir in cooked rice, bean sprouts and egg strips. Heat through. Serve with additional soy sauce, if desired. Makes 6 to 8 servings.
Fresh Chinese egg noodles are often found in the produce sections of most supermarkets. Cook as directions indicate on the package or try the soft fried noodles below. Soft fried noodles 2 cups fresh Chinese egg noodles or fine egg noodles 2 tbsps. oil 1/4 cup sliced green onion Cook noodles according to package directions; drain and rinse in cold water. Drain well. Preheat wok or large skillet over high heat. Add oil. Add green onion and stir-fry 5 to 7 minutes or just beginning to brown. Serve warm with desired stir-fried topping. Makes 4 to 6 servings.
Chicken with walnuts 1 1/2 lbs. skinless, boneless chicken breasts, cut into 1-in. pieces 3 tbsps. soy sauce 2 tsps. cornstarch 2 tbsps. dry sherry 1 tsp. grated ginger root 1tsp. sugar 1/2 tsp. salt 1/2 tsp. crushed red pepper 2 tbsps. vegetable oil 1 medium green pepper, cut into 3/4-in. squares 1 medium sweet red pepper, cut into 3/4-in. squares 4 green onions, sliced diagonally into 1-in. lengths 1 cup walnut halves !; In small bowl, combine soy sauce and cornstarch, stir in sherry, gin-; ger root, sugar, salt and crushed red pepper; set aside. Heat wok or large skillet over high heat. Add oil. Add green and red pepper pieces and green onions, stir-fry 2 minutes or until crisp-tender. Remove from pan and set aside. Add walnuts to pan; stir-fry 1 to 2 minutes or until just golden. Remove from pan and set aside. If necessary, add more oil to pan. Add half the chicken to hot pan; stirfry 2 minutes. Remove from pan and set aside. Add remaining chicken and stir-fry 2 minutes. Return all chicken to pan. Stir soy mixture; add to chicken. Cook and stir until thickened and bubbly. Stir in vegetables. Cover §nd cook 1 minute. Makes 4 to 6 servings.
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