1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced, fresh ginger
1 cup sliced onion
½ med. head Chinese cabbage, coarsely chopped
3 cups cooked long-grain white rice
¼ cup soy sauce
¼ cup dry sherry
1 cup cooked peas and carrots
¼ cup chicken stock
8 ounces small, cooked shrimp
2 eggs, beaten
2 tablespoons thinly sliced scallions
Step 1 Heat oil in wok, and saute garlic, ginger, and onion over medium heat until soft.
Step 2 Add cabbage, raise heat and stir constantly until limp. Add rice, soy sauce, sherry, and stock. Cook for 3 minutes. Add peas, carrots, shrimp and cook for 1 minute.
Step 3 Add eggs and cook for 1 minute, stirring until cooked. Garnish with scallions. Makes 4 portions.