Shrimp & Barbecued Pork Fried Rice

Name: Shrimp and Barbecued Pork Fried Rice
Yield: 4
Cuisine: Fusion
Ingredients: rice; peanut oil; salt; shrimp paste; sugar; soy sauce, tamari; oyster sauce; eggs; shrimp; pork; chicken; green peas; lettuce; scallions, spring or green onions

Submitted by blondgrltru

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

CUPS RICE
cooked, long-grain rice, preferably cold

TABLESPOONS PEANUT OIL
or vegetable oil

TEASPOON SALT

TEASPOON SHRIMP PASTE
or more , optional *

TEASPOON SUGAR

1 ½

TABLESPOONS SOY SAUCE, TAMARI

TEASPOONS OYSTER SAUCE *

LARGE EGGS
large, lightly beaten with 1 egg yolk

CUP SHRIMP
bay shrimp, cooked *

CUP PORK
chinese barbecued, cut into 1/4-inch pieces *

CUP CHICKEN
cooked, cut into 1/4-inch pieces

CUP GREEN PEAS
blanched

CUP LETTUCE
romaine or iceburg, finely shredded

CUP 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).