Long Rice with Pork and Shrimps

• 1 1/2 bundle long rice
• 1/3 c. dried shrimp
• 2 tsp. salt
• 1/2 tsp. aji
• 1 c. grated carrots
• 1/2 bunch watercress
• 1 lb. pork
• 6 Tbsp. shoyu
• 1/4 lb. green onion
• 3 eggs
• 1 tsp. cornstarch

Put pork and shrimp (in a bag) in about 5 c. water and simmer for half an hour. Fry eggs in thin sheet and cut into fine strips while stock is simmering. Soak long rice in water, grated carrots, chop green onion and watercress. When pork is ready, remove from stock and cut into strips. Add seasoning to stock then add long rice and carrots. Bring to a boil. Just before turning off the flame, add the sliced pork, eggs and green onion. Add watercress just before serving to prevent from turning brown in color.

Serves about 6 to 8 people.