Shrimp & Barbecued Pork Fried Rice
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
cooked, long-grain rice, preferably cold |
|
| 3 | tablespoons |
peanut oil
or vegetable oil |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
shrimp paste
or more , optional |
*
|
| ½ | teaspoon |
sugar
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
oyster sauce
|
*
|
| 2 | large |
eggs
large, lightly beaten with 1 egg yolk |
|
| ½ | cup |
shrimp
bay shrimp, cooked |
*
|
| ½ | cup |
pork
chinese barbecued, cut into 1/4-inch pieces |
*
|
| ½ | cup |
chicken
cooked, cut into 1/4-inch pieces |
|
| ½ | cup |
green peas
blanched |
|
| 1 | cup |
lettuce
romaine or iceburg, finely shredded |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
cooked, long-grain rice, preferably cold |
|
| 45 | ml |
peanut oil
or vegetable oil |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
shrimp paste
or more , optional |
*
|
| 2.5 | ml |
sugar
|
|
| 23 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
oyster sauce
|
*
|
| 2 | large |
eggs
large, lightly beaten with 1 egg yolk |
|
| 118 | ml |
shrimp
bay shrimp, cooked |
*
|
| 118 | ml |
pork
chinese barbecued, cut into 1/4-inch pieces |
*
|
| 118 | ml |
chicken
cooked, cut into 1/4-inch pieces |
|
| 118 | ml |
green peas
blanched |
|
| 237 | ml |
lettuce
romaine or iceburg, finely shredded |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
Directions
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).
