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)
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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