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Pork and Shrimp Fried Rice
Grandma Toy is always ready for when the family comes over. She keeps her freezer stocked with diced pork or chicken ready to make up a fried rice for her family.
The BBQ pork Grandma Toy is referring to is available at Asian groceries. But you can substitute chicken, BBQ flavored tofu, or setan.
Makes 6-8 servings
You'll need
- 2 eggs
- 1/2 pound of raw shrimp, small shrimp work well
- 4 cups cooked rice - on the dry side
- 1 1/2 cups of frozen peas and carrots mix
- 1/2 pound of BBQ pork - diced
- 4 green onions - diced
- 1 teaspoon of sugar
- 1 teaspoon of salt - optional
- 2-3 tablespoons of soy sauce
- 4 tablespoons of vegetable oil
- Adult
help
Equipment:
- A large, deep fry pan or a wok
- A large bowl
- A small bowl
- A fork or whisk
- A plate
or several small plates
- A spatula
- the flat pancake-turning kind
- Pot holder
- Clean and de-vein the shrimp. If you're using large shrimp cut them into small pieces. If you're using small shrimp, you can skip this step.
- Break the eggs into the small bowl and beat.
- Heat 2 tablespoons of oil in the frying pan.
Scramble the eggs. When they're done, remove them from the pan and set them aside on the plate.
- In the same oil, saute the shrimp with 1/4 teaspoon of salt until the shrimp is pink. Remove from pan and set aside.
- Next, saute the BBQ pork. Remove from pan and set aside.
- Saute the peas and carrots. Set them aside.
- Add the last 2 tablespoons of oil to the pan.
Fry the rice, adding the vegetable and the egg. As you fry, get your spatula under the rice and turn it over so it doesn't stick to the bottom of the pan.
- Continue frying, adding the shrimp, BBQ pork and green onion.
- Season with salt and sugar.
- Add the soy sauce last.
Mix well and serve!
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