Shrimp and Barbecued Pork Fried Rice
Try this Shrimp and Barbecued Pork Fried Rice recipe, or contribute your own. "Meats" and "Seafood" are two of the tags cooks chose for Shrimp and Barbecued Pork Fried Rice.
Yield: 4 Ready in 1 hours
1 people trying soon
|3 clong-grain rice, cooked|
|1 1/2 tbSoy sauce|
|1 Egg yolk|
|1 tsShrimp paste; or more (opt.)|
|3 tbPeanut oil; or vegetable oil|
|1/2 cpeas; Fresh or frozen|
|1/2 cbay shrimp; Cooked|
|2 tsOyster sauce|
|1/2 cGreen Onions; chopped|
|1 cromaine lettuce; Finely shredded|
|1/2 cchicken; Leftover, cooked|
|2 lgEggs; lightly beaten with|
|1/2 cChinese barbecued pork|
Shrimp and Barbecued Pork Fried Rice Preparation
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).
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