Shrimp And Barbecued Pork Fried Rice

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains, Vegetables, Eggs	Chinese	Meats, Oriental, Seafood	4	Servings

INGREDIENTS

3	c	Cooked long-grain rice
		preferably cold
3	T	Peanut or vegetable oil
1/2	t	Salt
1	t	Shrimp paste, or more opt.
1/2	t	Sugar
1 1/2	T	Soy sauce
2	t	Oyster sauce
2		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

INSTRUCTIONS

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).  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 229 Calories From Fat: 35 Total Fat: 4g Cholesterol: 138mg Sodium: 632.6mg Potassium: 188.2mg Carbohydrates: 38.7g Fiber: 1.9g Sugar: 2.1g Protein: 8.6g