Pork and shrimp fried rice




You don't have to go to a Chinese restaurant to have good Chinese food. This rice dish is plentiful enough to be a main course but serves well as a side.


Don't be afraid to change out the meats for something you have on hand or leftover, same for the veggies, if broccoli is what you have use it! Remember to chop whatever you use into bite size pieces.

That is actually how fried rice came to be. Asian and Southeast Asian cultures would make this dish typically with whatever was left over. This lead to many different variations.

I've made this before when I had a mish mash of veggies left and a pkg of ground turkey...worked great! I've also not used any meat and just used scrambled eggs, so as you can see there is a lot of room for imagination here.


I've gotten so that when I make rice I make extra in anticipation of using up leftovers to make fried rice. When you have the rice already made this comes together quickly. If you end up with leftovers put a fried egg on top and its a great breakfast!


Cheers!


Pork and shrimp fried rice

Serves 6-8 as a side dish

Total cook time including cooking the rice is 35-45 minutes


1 lb boneless pork chops diced into bite size pieces

1/2 lb shrimp peeled and deveined

2 Tb canola or peanut oil

3 green onions chopped whited separated from the green tops

2 tsp minced garlic

2 Tb minced ginger

1 carrot peeled and diced into small pieces

1/4 red onion diced

3 tsp cornstarch

2 eggs

1 1/4 tsp Chinese five spice (if you don't like 5 spice just use garlic powder)

1 cup frozen peas (do not defrost the hot rice will make them perfect)

3 cups cooked cooled rice

4 Tb rice wine vinegar

4 Tb soy sauce

1 1/2 tsp Asian red chili paste

4 tsp sesame oil


Combine rice vinegar, soy sauce, chili paste and sesame oil in a small bowl and set aside.


Place diced pork in a small bowl add 1 tsp of five spice and 2 tsp of cornstarch mix well and set aside.

In another bowl mix the shrimp with the additional tsp of cornstarch and set aside.


In a large skillet or wok add the oil and over medium high heat cook the pork until it begins turning brown, then add the shrimp. Cook just until the shrimp are pink and opaque.

Take the meats and shrimp out and set aside for just a minute, if your pan is dry add a tad bit more oil. Add the white parts of the green onions, the garlic and the ginger stirring let cook for about a minute. Add the meat and shrimp back into the pan as well as the rice and veggies EXCEPT the peas and cook for about 5-7 minutes. If your rice was in the fridge you may need a couple extra minutes for the rice to get completely hot.


Break the eggs into a bowl and scramble with the remaining 1/4 tsp five spice. Make a well in the pan of rice and add the eggs, scramble until just set.


Add the peas and the sauce stir well and cook an additional 2-3 minutes.


Enjoy!








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