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
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This Recipe for Shrimp & Barbecued Pork Fried Rice is one of thousands in the Recipes-to-go Barbecue Cookbook.
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
If you enjoy this Shrimp & Barbecued Pork Fried Rice Recipe - you should enjoy the recipe collections you can find on the websites below:
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
This is a recipe for Shrimp & Barbecued Pork Fried Rice from the recipe cookbook of Recipes-to-go (Barbecue)
Do vegetarians eat animal crackers? |
| Author Unknown |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Herb Tip |
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