Fried Wild Rice with Mushrooms

This recipe utilized your left over cooked wild rice and takes it to the next level. Chewy mushrooms and tender cooked shrimp along with many different types of crisp vegetables. You family is sure to beg for more.
Ingredient:
2 tbsp Cooking Oil 1 tsp Ginger (minced) 2 tsp Garlic (minced) 2 Green Onions (chopped) 1/2 cup Chopped Onion 1/2 cup Diced Celery 1/2 cup Frozen Peas and Carrots (thawed) 1/2 cup Small Cooked Shrimp 1/4 cup Diced Cooked Ham 4 cup Cooked Wild Rice 2 tbsp Oyster Sauce 2 tsp Sesame Oil pinch White Pepper 1/4 cup Chicken Broth 1 Egg 2 tsp Cooking Oil
Direction:
1. *Golden Egg Threads: 2. To make golden egg threads, heat a small nonstick frying pan over medium heat until hot. 3. Add 2 teaspoons cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan Cook the egg until barely set; turn once and cook the other side about 30 seconds. 4. Remove and let cool. Cut into thin shreds. 5. Heat a wok over medium high heat until hot. Add the cooking oil, ginger, and garlic and stir fry for 10 seconds. 6. Add the green onions, onion, celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes Reduce the heat to medium low. 7. Add the wild rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper ant the chicken broth; Toss to mix well.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings