FRIED WILD RICE WITH MUSHROOMS

Servings: 4
Ingredients:

2 tb Cooking oil
1 ts Minced ginger
2 ts Minced garlic
2    Green onions, chopped
1/2 c  Chopped onion
1/2 c  Diced celery
1/2 c  Frozen peas and carrots
Thawed
1/2 c  Small cooked shrimp
1/4 c  Diced cooked ham
4 c  Cooked wild rice
2 tb Oyster sauce
2 ts Sesame oil
pn White pepper
1/4 c  Chicken broth

—————————–GOLDEN EGG THREADS—————————–
1 Egg
2 ts Cooking oil

* GOLDEN EGG THREADS:

To make golden egg threads, heat a small nonstick frying pan over medium
heat until hot. Add 2 teaspoons cooking oil and 1 lightly beaten egg; tip
the pan to spread the egg thinly over the bottom of the pan Cook the egg
until barely set; turn once and cook the other side about 30 seconds.
Remove and let cool. Cut into thin shreds.

Heat a wok over medium high heat until hot. Add the cooking oil, ginger,
and garlic and stir fry for 10 seconds. Add the green onions, onion,
celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes Reduce
the heat to medium low. Add the wild rice, egg shreds, oyster sauce, soy
sauce, sesame oil, white pepper ant the chicken broth; Toss to mix well.

Source: The Well Seasoned Wok Typed by Dale/Gail Shipp

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