- 4 tablespoons peanut oil
- 1/2 pound medium shrimp, shelled and deveined
- 2 eggs, beaten with 1 teaspoon sesame oil
- 1 bunch green onions, finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 small red bell pepper, finely diced
- 3 cups cold cooked white rice, broken into separate grains
- 1/2 cup frozen organic peas, thawed
- 1/4 pound barbecued pork, cut into 1/2-inch cubes
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 stirfry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.