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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My husband loves Chinese food, but can't tolerate the MSG, so he came up with this. Note: If you get the barbecued pork from a Chinese market, ask for char siu. Ingredients:
2 cups long grain rice |
2 cups barbecued pork (diced) |
1/2 lb shrimp (small, cooked) |
3 eggs |
1 tablespoon olive oil |
2 tablespoons soy sauce |
Directions:
1. Bring 4 cups water to boil in pot.
2. Stir in 2 cups rice and cover.
3. Reduce heat and simmer for 20 minutes or until all water is absorbed. Set aside.
4. Meanwhile, dice barbecued pork and set aside.
5. In a small skillet, scramble and fry eggs. Chop them up and set aside.
6. Heat oil in a large skillet at medium heat.
7. Quickly fry cooked rice, then add pork, shrimp, eggs and soy sauce to mixture. Heat through.
8. Serve with soy sauce.
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