Ingredients
- 2 eggs
- 1 egg yolk
- 350 gr long rice (cooked grain)
- 70 gr leftover chicken (cooked cut into)
- 65 gr chinese barbecued pork
- 65 gr bay shrimp (cooked)
- 60 gr green onions (chopped)
- 40 gr peanut
- 26 gr romaine (finely shredded)
- 22 ml soy sauce
- 10 ml oyster sauce
- 3 gr shrimp paste
- 2 gr sugar
- 1 gr salt
BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands into a large bowl. Over mediumhigh heat, preheat wok until hot. Add oil; tilt wok to coat sides. When oil is moderately hot, add salt and the optional shrimp paste, stir until fragrant or for 5 seconds. Immediately add rice and quickly stir-fry, pressing and poking at clumps of rice until all grains are separated, without browning rice (about 3 minutes). Season with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture to center of wok, and allow to cook, lightly beating eggs in center only (about 1 minute). Toss together with rice. (Small flecks of egg will appear interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas, lettuce, and green onions; toss and stir until mixed and heated through and lettuce is wilted (about 2 minutes).
