Shrimp & Barbecued Pork Fried Rice
Yield
4 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
long grain rice
cooked and cooled |
|
| 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
lightly beaten with |
|
| 1 | each |
egg yolks
|
*
|
| ½ | cup |
shrimp, cooked
|
*
|
| ½ | cup |
chinese barbeque pork
cut into 1/4inch pieces |
* |
| ½ | cup |
chicken meat, cooked
cut into 1/4inch pieces |
|
| ½ | cup |
green peas
fresh or frozen, blanched |
|
| 1 | cup |
romaine lettuce
finely shredded, or iceberg lettuce |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
long grain rice
cooked and cooled |
|
| 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
lightly beaten with |
|
| 1 | each |
egg yolks
|
*
|
| 118 | ml |
shrimp, cooked
|
*
|
| 118 | ml |
chinese barbeque pork
cut into 1/4inch pieces |
* |
| 118 | ml |
chicken meat, cooked
cut into 1/4inch pieces |
|
| 118 | ml |
green peas
fresh or frozen, blanched |
|
| 237 | ml |
romaine lettuce
finely shredded, or iceberg lettuce |
|
| 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.
