Serves 4 to 6
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- 3 large eggs
- 6 ounces roast pork
- 4 ounces frozen medium shrimp
- Shrimp Seasonings:
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon cornstarch
- 5 tablespoons oil for stir-frying, or as needed
- 1 medium yellow onion, diced
- 1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
- 4 cups cold cooked rice
Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).
Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.
Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.
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