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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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 4|
|Calories from Fat: 271 (44%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 611
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