Shrimp & Barbecued Pork Fried Rice
bbq, chicken, chinese, meats, shellfish
3 cup cooked long-grain rice, preferably; cold
3 tablespoon peanut or vegetable oil
1/2 teaspoon salt
1 teaspoon shrimp paste, or more (opt.)
1/2 teaspoon sugar
1 1/2 tablespoon soy sauce
2 teaspoon oyster sauce
2 large eggs; lightly beaten with
1 egg yolk
1/2 cup cooked bay shrimp
1/2 cup chinese barbecued pork cut into 1/; 4-inch pieces
1/2 cup leftover cooked chicken cut into 1; /4-inch pieces
1/2 cup fresh or frozen peas blanched
1 cup finely shredded romaine =or=- icebe; rg lettuce
1/2 cup 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).
Yield: 4 servings