Pork Fried Rice PRINT
- YIELD: 4 servings
Adapted from Dishing up Delights
I think of fried rice as an inexpensive way to use up leftovers. Fresh rice doesn’t work; in fact, it ends up mushy. I like to cook my rice the day before.
This recipe is very versatile. You can use chicken and shrimp, or any combination.
The fish sauce, is optional. I liked it, but I used it very sparingly.
|½||cup diced BBQ pork|
|½||cup of cooked shrimp|
|½||cup of green peas|
|2||cups cold rice|
|3||green onions, thinly sliced|
|3||garlic cloves, minced|
|Freshly ground pepper|
|1||tablespoon low-sodium soy sauce|
|1||tablespoon oyster sauce|
In a non stick pan over high heat, stir fry BBQ pork for a minute.
Add in shrimp and stir fry quickly.
Add in green peas and freshly ground pepper, stir fry for a minute. Put all ingredients into a bowl
Put 1 tbsp of oil in the pan. Add the garlic and half of the green onions and cook until fragrant, stirring continuously. Add the rice into the pan and toss to combine. Turn the heat to medium and fry the rice until each grain is separated. Turn the heat to high and crack an egg in the middle of the rice. Very quickly, scramble the egg and mix it into the rice. Stir fry the rice until the egg has been cooked, about 1 minute. Put the soy sauce and oyster sauce in the middle of the rice and mix until combined.
Add the shrimp, BBQ pork and peas into the rice. Stir fry until the ingredients and rice are mixed well together. Turn off the heat when done and mix in the rest of the green onion.