Fried Rice Deluxe

        6 tbs oil

        2 eggs

        1 tsp. salt

        2 scallions; chopped

        1/2 cup fresh shrimp; shelled,deveined, and diced

        4 cup cold, cooked rice

        1/2 cup cooked peas

        1/4 cup canned diced bamboo shoots

        1/4 cup diced boiled ham

        1/2 cup diced cooked chicken

        1/2 cup diced Chinese roast pork or chicken

        2 tbs. soy sauce

  Heat 2 tablespoons cooking oil in a wok. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallion and shrimp and remaining salt. Cook until shrimp shows pink. Break up lumps of cold cooked rice. Add to shrimp. Stir until rice is heated and the grains of rice are separated. Make a hole in the center of the rice. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and pepper to taste. Garnish with additional chopped scallions if desired.Yield: 4 Servings

         Sausage Fried Rice

         3 Chinese sausages

         4 cups cold cooked rice

         2 scallion stalks chopped

         3 tbs. oil

         1/2 tsp salt

        Place Chinese sausages on a shallow dish and steam 15 minutes. Let sausages cool slightly; then cut in small pieces. Reserve the drippings. Break up and separate the cold cooked rice, Cut scallion stalks in 1/2-inch sections. Heat oil in a wok to smoking. Add rice and stir-fry to heat through partially. Add sausage, drippings, scallions and salt. Stir-fry to heat through completely; then serve. Yield: 4 Servings

        Stir-Fried Vegetables over Rice

         1 cup onions; thinly sliced

         1 tsp. minced garlic

         1 tsp. grated gingerroot

         1/4 cup dry sherry

         1 cup sliced bok choy

         1/2 cup broccoli florets; broken into pieces

         1/2 cup sliced mushrooms

         1/2 cup red bell pepper; julienned

         1/4 cup Chicken Stock

         1 cup bean sprouts

         1/2 tsp Chinese five-spice powder

         1 tbs. soy sauce; or to taste

         1 tbs. cornstarch

     In a wok over medium-high heat, sauté onions, garlic, and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam until vegetables are tender-crisp (about 5 minutes).Add bean sprouts and cook 1 minute. In a small bowl combine five-spice,soy sauce, and cornstarch. Add to stir-fry and cook until mixture

thickens (about 1 minute). Serve hot.Yield: 6 Servings

       Chicken Fried Rice with Chinese Sausage

        INGREDIENTS:

         3 cups cooked cold rice

         3-4 oz skinless, boneless chicken meat, cut into small cubes

         1 tbsp soy sauce

         1/3 cup green peas

         1 Chinese sausage, cut into short thin strips

         3 green onions, chopped fine

         2 eggs, beaten

         3 tbs oil

         Salt and pepper for taste

      Precook green peas in a microwave oven, set aside Scramble eggs until eggs are soft and firm, and set aside. In a wok in a little oil brown chicken, cook until done. Set aside.Heat 3 tbs. oil in a wok , cook sausages and green onions on median heat Reduce heat to median low, add rice, cook until rice is warm Add soy sauce, chicken, eggs and green peas, stir well. Cook until rice is hot. Seasons with salt and pepper. Serve hot.