4 cups instant rice, cooked
1 lb shrimp, washed and peeled
3 eggs, beaten
¾ cup frozen peas
1 lbs pork chunks
1 onion, chopped
1 tbsp soy sauce
1 tsp sesame oil
2 cloves garlic , minced
green onions, sliced, plus additional chopped for garnishing
¼ cup Vegetable oil
salt and pepper, to taste
In a bowl, season the pork chunks and shrimp with salt and pepper.
Prepare a non-stick wok on high heat and sauté the shrimp in vegetable oil for 3 minutes or less.
When the shrimp is cooked, set aside.
Using the same wok, add more oil and sauté the pork chunks until it is fully cooked.
Later, transfer the cooked pork onto a separate bowl
Then, pour some more vegetable oil into a wok lower to medium heat.
Add in the frozen peas, diced onions and garlic.
Stir fry them until the peas are soft and the onions are almost clear.
Once that is done, add in the cooked rice and mix them together. Constantly mix the ingredients so that the rice does not stick to the wok.
Add more oil if needed then add in the soy sauce and sesame oil and keep mixing.
Then add in the beaten eggs. Stir well so that the egg scrambles and combines well with the rice.
Add in salt and pepper to taste.
Finally, throw in the already sautéed pork and shrimp.
Stir for about 2 to 4 minutes, ensuring the egg is cooked all the way and that the ingredients are well mixed.
Transfer the fried rice onto a plate or bowl, top it with some chopped green onions and serve!
Sugar: 2g
:
Calcium: 187mg
Calories: 760kcal
Carbohydrates: 63g
Cholesterol: 392mg
Fat: 36g
Fiber: 3g
Iron: 8mg
Potassium: 473mg
Protein: 44g
Saturated Fat: 17g
Sodium: 967mg
Vitamin A: 309IU
Vitamin C: 15mg
