A CLASSIC FRIED RICE TYPICALLY SERVED AT THE END OF A BANQUET DINNER OR OFTEN FOUND ON A STANDARD MENU IN ANY CHINESE RESTAURANT. MAKES A QUICK AND SIMPLE LUNCH.
- 2 cups a day old steamed rice
- 6-8 shrimps, peeled and cut into small chunks
- 3-5 pieces of barbecue pork, cut into small chunks
- small handful of frozen green peas
- 1 egg, lightly beaten
- 1 stalk of scallion, finely chopped
- 1 tbsp sunflower oil
- sea salt to season
Heat a wok on medium high heat until almost smoking.
Add shrimp and season with a pinch of salt. Cook until flesh turns white.
Add pork and peas, frying for a minute.
Add rice and use a spatula to break up lumps. Move the wok up and down in a circular motion until well combined.
Remove from heat. Add beaten egg around the top of the rice pile, using chopsticks to quickly mix the scrambled egg into the rice until they break into small curds. Season with another pinch of salt.
Sprinkle fresh scallions over rice before serving.
Want to see a 1-minute visual tutorial for this recipe? Watch it HERE.