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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
4 tablespoons peanut oil |
1/2 pound medium shrimp, shelled and deveined |
2 eggs, beaten with 1 teaspoon sesame oil |
1 bunch green onions, finely chopped |
2 teaspoons minced garlic |
1 teaspoon minced ginger |
1 small red bell pepper, finely diced |
3 cups cold cooked white rice, broken into separate grains |
1/2 cup frozen organic peas, thawed |
1/4 pound barbecued pork, cut into 1/2-inch cubes |
salt |
Directions:
1. Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
2. Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stirfry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.
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