Shrimp and barbecued pork fried rice

Yield: 4 Servings

Measure Ingredient
3 cups Cooked long-grain rice, preferably cold
3 tablespoons Peanut or vegetable oil
½ teaspoon Salt
1 teaspoon Shrimp paste, or more (opt.)
½ teaspoon Sugar
1½ tablespoon Soy sauce
2 teaspoons Oyster sauce
2 larges Eggs; lightly beaten with
1 Egg yolk
½ cup Cooked bay shrimp
½ cup Chinese barbecued pork cut into 1/4-inch pieces
½ cup Leftover cooked chicken cut into 1/4-inch pieces
½ cup Fresh or frozen peas blanched
1 cup Finely shredded romaine =OR=- Iceberg lettuce
½ cup Chopped green onions

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).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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