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Chinese   -   Fried Rice Chow Style   adapted from The Complete Hot and Spicy Cookbook by Emma Callery

  • 4 Ounces chinese kale -- chopped
  • 5 Tablespoons peanut oil
  • 1 Tablespoon ginger root -- grated
  • 8 Ounces small shrimp -- raw
  • 2 Medium eggs -- lightly beaten
  • 8 Ounces rice -- cooked
  • 2 Tablespoons shrimp sauce
  • 1/2 Cup chicken stock
Directions Heat oil in pan. Add ginger and kale, stir fry 1 minute. Add eggs, cook 10 seconds. Add cooked rice, fry 3 minutes. Add remaining ingredients stir fy 3 more minutes. Serve.
Serves 4
Time to Make 0:00

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