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Ingredients
- 1tablespoon peanut oil
- Salt
- 1egg, beaten lightly with 1 teaspoon water
- 1teaspoon minced fresh ginger
- ¼cup diced Chinese roast pork (see recipe)
- ¼cup diced cooked shrimp
- 2tablespoons diced ham (preferably Smithfield)
- ¼cup snow peas, cut into squares, or ¼ cup frozen green peas
- 2teaspoons dry sherry
- ¼cup chicken stock or water
- 1scallion, minced
- Approximately a quarter of a small head of iceberg lettuce, cut to match the snow peas
- 3cups cooked plain rice
- White pepper as desired
- ¼teaspoon sugar
Nutritional analysis per serving (3 servings)
844 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 161 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 20 grams protein; 711 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have all ingredients prepared and on hand at the stove.
- Step 2
Place wok or large skillet over high heat. Add oil and ¼ teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.
- Step 3
Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.
Private Notes
Comments
It takes 10 minutes to prep all the ingredients--Who are they kidding? Otherwise a great way to use up Chinese delivered rice! I also added soy sauce to turn the rice brownish. Used leftover tenderloin pork and the core of butter lettuce. Two generous portions with some leftovers. Will see how leftover leftovers do!
This is good. I mostly followed recipe, except added a clove of minced garlic with the ginger and used romaine instead of iceberg lettuce which I’d recommend. Used leftover pork tenderloin and a few shrimp, no ham. I’m not crazy about the method. When it was done it tasted okay but was too wet and too white. So I stir fried it a couple minutes to dry it out and try to brown a little, but it still didn’t look right so I added a little soy sauce at the end, mainly for color. Then it was good.
I will never make fried rice again any other way!! This was delicious and so straightforward!