Fried Rice With Ham And Dried Shrimp

• 57g honey-glazed ham
• 38g dried baby shrimps
• 38g conpoys (dried scallops)
• 57g green onions, chopped
• 38g fresh green peas
• 38g Chinese XO chili sauce
• 228g egg whites
• 228g rice, pre-cooked and cooled
• 1/2 tsp. salt
• 1 tsp. chicken powder

1. Lightly beat the egg whites, set aside.
2. Dice and stir-fry the ham, set aside.
3. Deep fry baby shrimps until crisp, set aside.
4. Rinse the conpoys, coat with cornstarch, deep-fry and then tear into shreds. Set aside.
5. Heat wok again, add oil and, when hot, saute chopped onions and peas. Add rice and stir fry until hot (about 5-6 minutes). Add other ingredients with the exception of the conpoys. Fry together until hot and season with salt and chicken powder. Dish out, topped with the crisp conpoys.

honey, baby shrimps, conpoys, green onions, fresh green peas, chili sauce, egg whites, rice, salt, chicken powder

Taken from www.epicurious.com/recipes/member/views/fried-rice-with-ham-and-dried-shrimp-51202231 (may not work)