Chinese restaurants in America really give the fried rice a bad rep.  It really should be in the same class as paella, risotto, and all the other wonderful one-dish rice meals.

Chef’s tip: Heating a pan before adding oil, will make food stick less to a pan.

Ingredients

Meat:
6 oz small shrimp, shelled, peeled, deveined
3 tablespoons dried shrimp, soaked for 10 minutes
2 Chinese sausage, diced small
4 oz Chinese BBQ, char siu pork, diced small

Vegetables:
4 cloves garlic, minced
1 large yellow onion, sliced thinly

4 Tablespoons canola oil
3 cups cooked jasmine rice, forked to break up lumps
3 Tablespoons soy sauce
1 cup frozen peas

2 red jalapenos red bell pepper, deseeded, diced small
1 sprig green onions, diced

Directions:
1.  Heat a wok on high heat
2.  Add Chinese sausage and sauté for 1 minute till fragrant.  Push to the side of the wok.
3.  Add 1 tablespoon oil, sauté 1 teaspoon garlic with the dried shrimp for 30 seconds, add fresh shrimp and sauté until shrimp turns bright red.  Toss in BBQ pork.  Push to the side of the wok.
4.  Add 2 tablespoons oil, add garlic and onions.  Fry till fragrant and vegetables are tender – about 1 minute.  Toss in sausage, shrimp and pork to mix.
5.  Add cooked rice.  Drizzle in soy sauce.  Stir fry for another two minutes.
6.  Add the peas and toss to mix.
7. Make a well in the middle, add ½ tablespoon oil.  Break in the eggs, let it cook like a sunny side up till firm but still slightly runny, then scramble the eggs into the rice mixture.
8.   Toss in the red jalapeno and green onions.  Serve immediately.

Serves: 6

Tags: Chinese, lap cheung, Rice