This recipe is from the 1943 edition of Adventures in Good Cooking, by travelling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Trader Vic's in Oakland, California.
2 tablespoons peanut oil
1 large onion, finely chopped
1 cup finely diced celery
1⁄2 cup chopped mushroom
16ounces cooked shrimp
4 cups cooked long grain rice
3 tablespoons soy sauce
1 teaspoon salt (or to taste)
4 eggs, well-beaten
Heat oil in a skillet over low heat.
Add onion and cook until tender but not brown, about 3 minutes.
Add celery, mushrooms and shrimp, and cook about 5 minutes.
Stir in rice, soy sauce and salt, and cook about 2 minutes.
Add eggs and stir well.
Cook, stirring, until eggs are cooked, 2-3 minutes
1 cup finely diced celery
1⁄2 cup chopped mushroom
16ounces cooked shrimp
4 cups cooked long grain rice
3 tablespoons soy sauce
1 teaspoon salt (or to taste)
4 eggs, well-beaten
Heat oil in a skillet over low heat.
Add onion and cook until tender but not brown, about 3 minutes.
Add celery, mushrooms and shrimp, and cook about 5 minutes.
Stir in rice, soy sauce and salt, and cook about 2 minutes.
Add eggs and stir well.
Cook, stirring, until eggs are cooked, 2-3 minutes
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