Shrimp & Barbecued Pork Fried Rice

---------- Recipe via Meal-Master (tm) v8.02

Title: SHRIMP & BARBECUED PORK FRIED RICE
Categories: Seafood, Meats, Oriental
Yield: 4 servings

3 c Cooked long-grain rice,
- preferably cold
3 tb Peanut or vegetable oil
1/2 ts Salt
1 ts Shrimp paste, or more (opt.)
1/2 ts Sugar
1 1/2 tb Soy sauce
2 ts Oyster sauce
2 lg Eggs; lightly beaten with
1 Egg yolk
1/2 c Cooked bay shrimp
1/2 c Chinese barbecued pork
- cut into 1/4-inch pieces
1/2 c Leftover cooked chicken
- cut into 1/4-inch pieces
1/2 c Fresh or frozen peas
- blanched
1 c Finely shredded romaine
-=OR=- Iceberg lettuce
1/2 c Chopped green onions

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).

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