Try this Shrimp and Barbecued Pork Fried Rice recipe, or contribute your own.
Suggest a better descriptionBREAK 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).
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 4 | ||
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Calories: 611 | ||
Calories from Fat: 271 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 658.2mg | 203 % | |
Sodium 481.5mg | 17 % | |
Potassium 582.4mg | 15 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 43.7g | ||
Protein 39.1g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 611
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