Shrimp and Barbecued Pork Fried Rice
| Yield: | 4 Servings |
| Categories: | Seafood, Meats, Oriental |
| 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 |
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