Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr
Prep:
40 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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 stir-fry 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 bite-sized 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 medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry 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 stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Shrimp Gumbo

Recipe courtesy of Alton Brown

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Baked Brown Rice

Recipe courtesy of Alton Brown

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Browse Reviews By Keyword