Fried Rice with Shrimp and Pork
Instructions:
Adding both meat and seafood to fried rice is common in
restaurants and not really that difficult. If you have neither
Roast Pork nor Chinese sausage, ham is a fine substitute. No meat at all is fine too, of course.
1 cup fresh or frozen peas
3 tablespoons peanut or neutral oil, like grapeseed
or corn
1 medium onion, roughly chopped
1 red bell pepper, cored, seeded, and roughly
chopped
8 ounces small shrimp, peeled (optional)
8 ounces diced roast pork ,
Chinese sausage, or other meat (optional)
1 tablespoon minced garlic, or to taste
1 tablespoon minced fresh ginger, or to taste
3 to 4 cups cooked any long-grain rice (start with
about 11/2 cups raw), preferably basmati or jasmine
and preferably chilled
2 eggs, lightly beaten (optional)
1/4 cup rice wine, sherry, dry white wine, stock (to make
your own, ), or water
2 tablespoons soy sauce
1 tablespoon dark sesame oil
Salt and freshly ground black pepper
1/4 cup chopped scallion or fresh cilantro
MAKES: 4 servings
TIME: 30 minutes
- If the peas are frozen, soak them in cold water to defrost while you begin cooking. Put 1 tablespoon of the oil in a large skillet over high heat. When hot, add the onion and bell pepper and cook, stirring occasionally, until they soften and begin to brown, 5 to 10 minutes. Lower the heat if the mixture threatens to scorch. Use a slotted spoon to transfer them to a bowl.
- Add the shrimp and cook over high heat until they turn pink. Add the pork and brown lightly, 2 to 3 minutes. Add to the bowl with the vegetables. Drain the peas if necessary and add them to the skillet; cook, shaking the skillet, for about a minute, or until hot. Add them to the bowl.
- Put the remaining oil in the skillet, followed by the garlic and ginger. About 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in its center and break the eggs into it if you’re using them; scramble them a bit, then incorporate them into the rice.
- Return the meat and vegetables to the pan and stir to integrate. Add the rice wine and cook, stirring, for about a minute. Add the soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off the heat, stir in the scallion, and serve.