Special Fried Rice
EASY 30 MINUTES
• 2 eggs
• ½ cup BBQ pork (diced)
• 5 oz shrimps
• ½ cup frozen mixed vegetables
• 2 bowls of cooked rice (cooled down)
• 1 tsp ground pepper powder
• 3 shallots (diced)
• 1 tbsp ginger (diced)
• 1 tsp salt
• ¼ tsp chicken powder
• 1 tsp sesame oil
• 1 tsp fish sauce
TIP
Can substitute BBQ pork with pork or chicken meat. Dice pork/chicken meat, marinate with ⅛ tsp salt, ¼ tsp sugar and 1 tsp soy sauce.
1 Remove head, shell and devein shrimps. Use salt to rub the shrimp meat then rinse thoroughly. Drain well then dry with kitchen towels. The shrimps must be dried well before cooking. Add a little bit of ground pepper, ½ tsp sugar and a little sesame oil to marinade for 2-3 minutes.
2 Boil some water in a pot, blanch the frozen vegetables, rinse and put aside.
3 Add ½ tsp salt into the eggs, then beat the eggs.
4 Heat the pan until hot, add 2 tbsp oil. Allow the oil to heat up before adding the eggs. Lightly scramble the eggs and break the eggs into small pieces as you cook. Remove the eggs and put aside for later use.
5 Heat the pan, add 1 tbsp oil. Add some diced ginger and some diced shallots for 2 minutes. Add shrimps, cook them on high heat. Cook on both sides. The shrimp will curl when cooked. Remove shrimps and set aside.
6 Heat the pan, add 1 tbsp oil, pan fry the shallots in medium heat. Add the rest of diced ginger, stir fry. Add the diced BBQ pork and mixed vegetables. Add ground pepper, stir fry and mix well. Remove all ingredients and set aside.
7 Heat pan, add 1 tbsp oil, add the cooked rice. Loosen the rice using medium heat. Once the rice is loosen up, add a little ground pepper, a little salt, ¼ tsp chicken powder and 1 tsp fish sauce. Add all the ingredients into the rice, don’t add the vegetable juice. Lastly add egg pieces into rice, stir fry and mix well.
8 Taste to check if more seasoning is needed. Dish up and serve hot.