Quick and Tasty

By Cooking with Hana Phung · 40 min

Ingredients

Instructions

1. Rinse the rice well until the water runs clear, then cook it with the water in a 1:1 ratio.
2. Soak the dried shiitake mushrooms in warm water until soft, then dice them.
3. Heat 2 tablespoons of the cooking oil in a wok or skillet, add the beaten eggs and scramble until just set, then remove.
4. Heat the remaining 2 tablespoons of oil over high heat until just smoking, then stir-fry the diced shrimp, shiitake, peas, carrot and char siu or ham.
5. Add the cooked rice and stir-fry until the grains separate and heat through.
6. Add the salt, a dash of sugar, the white pepper and the light soy sauce, then return the scrambled egg to the pan and mix in.
7. Finish with the chopped green onions and serve.

Summarized from Cooking with Hana Phung's video. Watch it for the details.