Pork and Shrimp Fried Rice

10 Servings

1/2 pound raw shrimp, shelled, deveined, and coarsely chopped

1 teaspoon cornstarch

1/4 teaspoon salt

7 tablespoons vegetable oil, divided

3 eggs, beaten

1/2 pound char shu pork, diced

1 cup onions, coarsely chopped

2 cups bean sprouts, chopped

8 cups cooked rice

3 tablespoons soy sauce, or to taste

1 cup frozen peas

salt and freshly ground pepper, to taste

Mix the shrimp with the cornstarch and salt and let them marinate for a minute or two.

Heat 1 tablespoon vegetable oil in a large wok and add the beaten eggs; swirl them so that they make a pancake, turning once to cook the other side. Remove from pan and dice; set aside.

Add 1 tablespoon oil to the wok and add the shrimp, char shu pork, and the onions. Stir fry until the onions are tender and the shrimp is pink; add the bean sprouts and fry for a minute or two to warm. Set aside.

Add 4 tablespoons oil to the wok and add the rice; stir fry until it smells good and is hot. Add the soy sauce and the ingredients which have been set aside and stir to mix. Add the peas and taste for seasoning. Serve immediately.

Note: If you like your rice to be more compact, add a couple of beaten eggs at the end and stir to cook the eggs.