Shrimp Fried Rice

This is a recipe that my grandfather and his wife created for their cookbook. So sorry, no pictures or nutrition facts. It is not quite the typical fried rice but it is very good. We tend to leave out the mushrooms, ginger and ham. It can be a side dish or a full meal!


Ingredients
2 cups shrimp, COOKED, peeled, and cut in 1/4" pieces
2 teaspoons cornstarch
2 teaspoons rice wine
1/2 cup sliced celery
1/2 cup 1/4" sliced green onions
4 tablespoons peanut oil
2 tablespoons light soy sauce
8-oz. fresh mushrooms, sliced
1 teaspoon minced garlic
1 thin slice ginger root
3 cups COOKED rice (1 1/2 cups uncooked)
1/2 cup diced ham
4 eggs, lightly beaten with one tablespoon water


Directions
1. In a small bowl, combine shrimp, cornstarch, and rice wine, mixing well. Set aside.
2. In a 10-inch skillet, heat 2 tablespoons peanut oil over medium-high heat. Stir-fry celery and green onions for 2 minutes.
3. Add 2 tablespoons soy sauce and reduce heat to medium. Add mushrooms and stir-fry 2 minutes. Remove vegetables and set aside.
4. Quickly and carefully wipe skillet with a paper towel. Add 2 tablespoons peanut oil  and heat over medium heat. Saute garlic and ginger slice one minute. Remove ginger slice and discard. Add shrimp and stir-fry 2 minutes.
5. Add rice, ham and cooked vegetables. Toss until heated through.
6. Make a well in the center of fried rice. Pour beaten eggs into the center of the well and cook like scrambled eggs. When eggs are completely cooked, stir entire mixture together and serve.


Serves 4.