- 3 tablespoons cooking oil
- 3 eggs (lightly beaten)
- 4 cups day old rice (long grain or Jasmine rice)
- 1/2 pound Chinese BBQ pork (cooked, fat trimmed and diced)
- 1/4 pound shrimp (small, peeled and cleaned, tail optional)
- 1/2 teaspoon kosher salt
- 1 tablespoon soy sauce
- 1/2 teaspoon chicken bouillon (powdered)
- 2 tablespoons oyster sauce
- 1/2 tablespoon sugar
- 1/2 teaspoon white pepper
- 3 green onions (chopped)
- In a large nonstick skillet, heat 3 Tbsp. oil until a wisp of white smoke appears. Pro tip: An anodized aluminum skillet is preferred because its cooking surface is nonstick, scratch-resistant, and easy to clean."
- Add the shrimp and cook until shrimp are almost cooked through, about 1 minute.
- Add the lightly beaten eggs. Immediately after, add the day-old rice. Using a wide silicone spatula, fold the rice into the egg in circular making sure not to break the rice grains.
- After about 30 seconds, the egg starts to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle. Pro tip: Using chopsticks to mix will give you lighter and fluffier eggs.
- Add 1/2 lb. cooked Chinese barbecue pork, 1/2 tsp. kosher salt, 1 Tbsp. soy sauce, 1/2 tsp. powdered chicken bouillon, 2 Tbsp. oyster sauce, and 1/2 Tbsp. sugar. Continue to fold for about a minute or two. Don't be afraid to scrape rice stuck to the bottom of the pan. Cook until rice absorbs the sauces and egg but is still fluffy and the color is even throughout. Pro tip: Premade Chinese barbecue pork can be purchased from any Chinese restaurant.
- Fold in 2 to 3 chopped green onions and 1/2 tsp. white pepper. Then, cook for an additional minute.
- Serve immediately.
|Calories130Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.