Shrimp & Barbecued Pork Fried Rice

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

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

CUPS LONG GRAIN RICE
cooked and cooled

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
lightly beaten with

EACH EGG YOLKS *

CUP SHRIMP, COOKED *

CUP CHINESE BARBEQUE PORK
cut into 1/4inch pieces *

CUP CHICKEN MEAT, COOKED
cut into 1/4inch pieces

CUP GREEN PEAS
fresh or frozen, blanched

CUP ROMAINE LETTUCE
finely shredded, or iceberg lettuce

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.