• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shrimp and Barbecued Pork Fried Rice

  • Recipe Submitted by on

Category: Meat, Seafood

 Ingredients List

  • 3 c Cooked long-grain rice,
  • - preferably cold
  • 3 tb Peanut or vegetable oil
  • 1/2 ts Salt
  • 1 ts Shrimp paste, or more (opt.)
  • 1/2 ts Sugar
  • 1 1/2 tb Soy sauce
  • 2 ts Oyster sauce
  • 2 lg Eggs; lightly beaten with
  • 1 Egg yolk
  • 1/2 c Cooked bay shrimp
  • 1/2 c Chinese barbecued pork
  • - cut into 1/4-inch pieces
  • 1/2 c Leftover cooked chicken
  • - cut into 1/4-inch pieces
  • 1/2 c Fresh or frozen peas
  • - blanched
  • 1 c Finely shredded romaine
  • -=OR=- Iceberg lettuce
  • 1/2 c 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).

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