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4 servings
suggest servings
| 3 | cups | rice | cooked, long-grain rice, preferably cold |
| 3 | tablespoons | peanut oil | or vegetable oil |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | shrimp paste | or more , optional |
| 1/2 | teaspoon | sugar | |
| 1 1/2 | tablespoons | soy sauce | |
| 2 | teaspoons | oyster sauce | |
| 2 | large | eggs | large, lightly beaten with 1 egg yolk |
| 1/2 | cup | shrimp | bay shrimp, cooked |
| 1/2 | cup | pork | chinese barbecued, cut into 1/4-inch pieces |
| 1/2 | cup | chicken | cooked, cut into 1/4-inch pieces |
| 1/2 | cup | green peas | blanched |
| 1 | cup | lettuce | romaine or iceburg, finely shredded |
| 1/2 | cup | scallions, spring or green onions | chopped |
BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands into a large bowl.
Over medium- high heat, preheat wok until hot.
Add oil; tilt wok to coat sides.
When oil is moderately hot, add salt and the optional shrimp paste, stir until fragrant or for 5 seconds.
Immediately add rice and quickly stir-fry, pressing and poking at clumps of rice until all grains are separated, without browning rice (about 3 minutes).
Season with sugar, soy sauce and oyster sauce.
Stir-fry until each grain is evenly coated (about 1 minute).
Push rice to sides of wok. Add beaten egg mixture to center of wok, and allow to cook, lightly beating eggs in center only (about 1 minute).
Toss together with rice. (Small flecks of egg will appear interspersed in the rice.)
Add shrimp, barbecued pork, chicken, peas, lettuce, and green onions; toss and stir until mixed and heated through and lettuce is wilted (about 2 minutes).
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 955mg | 40% |
| Total Carbohydrate 115.0g | 38% |
| Dietary Fiber 3.0g | 11% |
| Sugars 2.0g | |
| Protein 14.0g | 29% |
| Vitamin A | 9% | Vitamin C | 6% | |
| Calcium | 7% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I entered this recipe in the 2001 Sonoma County Fair and won 1st place. It has a wonderful, moist, fudgy filling in a chocolate crumb crust. VERY rich. A Sonoma County Cook
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