Recipe for Shrimp and Barbecued Pork Fried Rice 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 Servings
Ingredients:
Amount Ingredient
3 cup Cooked long-grain rice, preferably cold
3 tbl Peanut or vegetable oil
1/2 tsp Salt
1 tsp Shrimp paste, or more (opt.)
1/2 tsp Sugar
1/2 tbl Soy sauce
2 tsp Oyster sauce
2 lrg Eggs, lightly beaten with
1 x Egg yolk
1/2 cup Cooked bay shrimp
1/2 cup Chinese barbecued pork cut into 1/4-inch pieces
1/2 cup Leftover cooked chicken cut into 1/4-inch pieces
1/2 cup Fresh or frozen peas blanched
1 cup Finely shredded romaine =OR=- Iceberg lettuce
Instructions:
Instructions: 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).

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Shrimp and Bacon Appetizer   ::   Shrimp and Bean Sprout Souffle   ...