Shrimp & Barbecued Pork Fried Rice Recipe

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Shrimp & Barbecued Pork Fried Rice Ingredients

3 cup cooked long-grain rice, preferably, cold
3 tbsp peanut or vegetable oil
1/2 tsp salt
1 tsp shrimp paste, or more (opt.)
1/2 tsp sugar
1 1/2 tbsp soy sauce
2 tsp 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

A Recipe for
Shrimp & Barbecued Pork Fried Rice

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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Shrimp & Barbecued Pork Fried Rice

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Shrimp & Barbecued Pork Fried Rice Directions

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).

Serves: 4

Shrimp & Barbecued Pork Fried Rice Recipe brought to you by Recipes To-Go

Shrimp & Barbecued Pork Fried Rice Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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