The Chinese settled not only in California at the turn of the century; many went on to Cuba, where some opened restaurants and influenced Cuban cooking. In Miami, many Cuban dishes have an oriental touch, for instance this favorite, sold at cafes and cantinas everywhere.
3 to 4 cups of cooked rice
Reconstitute the shrimps as per package directions, or simply put to soak in a little boiling-hot water.Break the eggs into a bowl. Add 1 teaspoon of soy sauce and stir slightly. You should be able to see generous streaks of yolk, white and soy sauce. Heat 1 teaspoon of oil in a non-stick skillet. When hot, spray with cooking spray. Pour in just enough of the egg to make an egg "tortilla" the thickness of a tortilla or crepe. When solid, slip to the other side and brown very slightly. Remove to a cutting board and repeat, spraying the pan again, until all the egg is cooked. When all the egg "tortillas" are cooked, roll up like a jelly roll. Slice into thin shreds and set aside.
Place two teaspoons of oil in a non-stick pan over medium heat. When hot, add onion and celery. (If ham isn't cooked already, add the ham now.) Sauté until the onion is soft but not brown.
Add the minced garlic, bean sprouts and shrimp and continue to sauté. Slice the white part of the scallions thinly, and add to pan. Add the rice and sauté for about five minutes, stirring frequently, until the rice is heated through..
Add the chicken soup concentrate and water (or broth) and the green part of the scallion, thinly sliced. Stir and cook for two or three minutes more. Gently fold in the shredded egg and the tofu cubes.
Note #1: If cholesterol is a concern, you may substitute one egg white for each yolk you remove. When taking out all the yolks, you may wish to add some saffron-based seasoning.