We are cooking amazing better than take out Fried Rice! To me this is comfort food. I hope you enjoy it as much as I do.
You will love this recipe!

Let's cook!

Recipe on Pepperplate:
Fried Rice:
Ingredients:
4 Cups of day old cooked rice
3 tablespoons canola oil (divided)
2 eggs (beaten)
12 ounces shrimp (340g, 51 to 60 size, peeled and deveined)
2 Deboned chicken thighs, cut into small pieces (with the skin)
1 cup of Honey BBQ pork (optional) (separate recipe)
1 medium onion (diced)
1 Medium carrot (diced)
1/2 teaspoon salt (or to taste)
1/4 teaspoon sugar
1/4 teaspoon sesame oil
1/4 teaspoon ground white pepper
1/4 teaspoon MSG (Optional)
1/2 cup green peas
2 scallions (chopped)
2 tbs light soy sauce
1 tbs dark soy sauce
1 tsp oyster sauce

Directions:
Separate the rice clumps with your hands.
Mix the light soy, dark soy and oyster sauce in one cup.
Heat your wok over medium high heat.
Add 1 tablespoon of oil, and add the eggs, scrambling them until they're just cooked. Use your spatula to break up the large pieces into smaller chunks. You can start scooping them up when they look like they are almost done, and put them back into the same bowl you mixed them in. Set aside. You will cook them again in the rice.
Heat the wok until just smoking, and spread 1 tablespoon oil around the perimeter of the wok.
Spread the shrimp out in a single layer (make sure they are very dry), and let them sear for 20 seconds. Salt very lightly on the wok. Stir fry the shrimp until opaque, transfer them back to their bowl, and set aside. Again, they'll get cooked again in the rice!
Follow the same directions with the chicken thigh pieces, but cook for 2-3 minutes, until they develop a nice color.
With the wok over medium high heat, add the third tablespoon of oil, and sauté the onions and the carrots until onions are translucent.
Add the rice, using your metal spatula to flatten and break up any remaining clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes, or sprinkle a tablespoon or two of water around the rice, lower the heat slightly, and cover for one minute to let the steam do some of the work.
Once the rice is HOT, actually jumping, (this is very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the salt, sugar, sesame oil, MSG and freshly ground white pepper, and mix with a scooping motion until the rice is evenly coated with the seasonings.
Now add the shrimp, chicken and BBQ pork (if using) and peas, and stir fry for another 30 seconds.
Add the eggs, scallions and bean sprouts and continue stir-frying the rice for another 30 seconds. Gather all of the rice into the middle of the wok to let the sides of the wok heat up.
After about 20 seconds, spread the soy mixture around the perimeter of the wok, and stir-fry for another 30 seconds or until the color is evenly distributed.
Plate and serve!


Optional Honey BBQ Pork: See recipe

Chicken steaks: See recipe

Let us know in the comments below what you think and how it came out, after you cooked it.

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