Shrimp Fried Rice
4 Tablespoons Peanut Oil
1/2 Pound Medium Shrimp, Shelled And Deveined
2 Eggs, Beaten With 1 Teaspoon Sesame Oil
1 Bunch Green Onions, Finely Chopped
2 Teaspoons Minced Garlic
1 Teaspoon Minced Ginger
1 Small Red Bell Pepper, Finely Diced
3 Cups Cold Cooked White Rice, Broken Into Separate Grains
1/2 Cup Frozen Peas, Thawed
1/4 Pound Barbecued Pork, Cut Into 1/2 Inch Cubes
Heat a wok or large heavy skillet over high heat.
Add 2 tablespoons of the peanut oil and swirl to coat the wok.
Add the shrimp and stirfry just until pink, about 2 minutes.
Remove shrimp and reserve.
Add eggs to wok and scramble until set, but still slightly runny.
Remove from pan, breaking into bitesized pieces, and wipe wok clean.
Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok.
Reduce the heat to mediumhigh, add the onions, garlic, and ginger and stirfry until onion is halfcooked, 1 minute.
Add the red pepper and stirfry until just tender but still crisp, about 2 minutes.
Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.)
When the rice is hot, add the peas and toss to heat through, about 1 minute.
Add the pork, reserved shrimp, eggs, and salt, and stirfry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter
Yield: 4 to 6 servings