Pork And Shrimp Fried Rice Recipes

EASY SHRIMP AND PORK FRIED RICE RECIPE

Steps:

• 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!

PORK AND SHRIMP FRIED RICE

Steps:

• 1. Prepare rice according to package directions. 2. In a skillet or wok, heat 1 tbsp (15 mL) of the oil over medium-high heat. Sauté carrots for about 4 minutes or until starting to soften. Push carrots to side of pan and add remaining oil. Cook egg, stirring, for 30 seconds or until set. Mix carrots into egg. Stir in rice, pork, shrimp, peas, green onions and soy sauce. Stir-fry for about 5 minutes or until heated through. For more Chinese New Year recipes, or to learn about the new aspects of the celebration taking place this year, visit www.EasyFortune2016.ca.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

PORK FRIED RICE

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

SHRIMP FRIED RICE

Steps:

• 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 stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

SHRIMP AND PORK FRIED RICE

Steps:

• In a large wok, heat oils on high heat. Add garlic, ginger, and pork. Stir-fry until pork is nearly cooked - about 2 minutes. Add shrimp, and stir-fry until shrimp is nearly opaque. Be careful to not overcook. Remove to a large bowl.
• Add bell pepper and sugar snap peas to the hot wok. Stir-fry 1-2 minutes, until the bell pepper barely begins to soften. Add the bean sprouts, and stir-fry an additional minute. Remove to the bowl with the shrimp and pork.
• In a separate non-stick saute pan coated with cooking spray, cook the eggs as for an omelet. Flip when the eggs are set, and turn off the heat.
• At this point, you may wish to add a bit more oil to the wok. Whisk the soy sauce, oyster sauce, and sriracha sauce together. When the wok is hot, add the cooked rice to the wok. Give it a good stir, and then add the soy sauce, sriracha sauce, and oyster sauce. Stir-fry over high heat to combine the sauces with the rice. Continue stir-frying the mixture until the ingredients are well-combined.
• Return the shrimp, pork, and vegetables to the wok. Stir-fry to combine all ingredients. Turn off the heat on the wok.
• Slide the omelet on to a cutting board. Cut in half and then julienne.
• Garnish the fried rice with scallions and julienned egg. Serve.

PORK (CHICKEN, OR SHRIMP) FRIED RICE

Steps:

• Bring water and bullion cubes to a boil.
• Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
• Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
• In a small bowl, combine soy sauce, oyster sauce and sesame oil.
• Heat oil in a wok or frying pan over high heat.
• Add rice and meat to pan and stir-fry for about 2-3 minutes.
• Pour soy sauce mixture over rice and cook about 2 minutes.
• Add carrots, peas, green onions and lightly beaten eggs to pan.
• Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.

FRIED JASMINE RICE WITH PINEAPPLE, SHRIMP, AND PORK

Steps:

• Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
• Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
• Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.

FRIED BROWN RICE WITH PORK AND SHRIMP RECIPE - (4/5)

Steps:

• Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 35 minutes. Drain well and return to pot. Cover and set aside. While rice cooks, cut pork into 1-inch pieces and slice each piece against grain 1/4 inch thick. Combine pork with hoisin, honey, five-spice powder, cayenne, and 1/2 teaspoon salt and toss to coat. Set aside. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon vegetable oil to cleared side of skillet. Add eggs to clearing and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to clean bowl. Heat remaining 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in even layer. Cook pork without moving it until well browned on underside, 2 to 3 minutes. Flip pork and cook without moving it until cooked through and caramelized on second side, 2 to 3 minutes. Transfer to bowl with shrimp-egg mixture. Heat sesame oil in now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring frequently, until well browned, about 1 minute. Add garlic and ginger and cook, stirring frequently, until fragrant and beginning to brown, 30 to 60 seconds. Add soy sauce and half of rice and stir until all ingredients are fully incorporated, making sure to break up clumps of ginger and garlic. Reduce heat to medium-low and add remaining rice, pork mixture, and peas. Stir until all ingredients are evenly incorporated and heated through, 2 to 4 minutes. Remove from heat and stir in scallion greens. Transfer to warmed platter and serve.

PORK AND SHRIMP FRIED RICE

Steps:

• Prepare rice according to package directions.
• In a skillet or wok, heat 1 tbsp (15 mL) of the oil over medium-high heat. Sauté carrots for about 4 minutes or until starting to soften. Push carrots to side of pan and add remaining oil. Cook egg, stirring, for 30 seconds or until set. Mix carrots into egg. Stir in rice, pork, shrimp, peas, green onions and soy sauce. Stir-fry for about 5 minutes or until heated through.
• For more Chinese New Year recipes, or to learn about the new aspects of the celebration taking place this year, visit www.EasyFortune2016.ca.

FRIED RICE WITH SHRIMP, PORK, SHIITAKE MUSHROOMS

Steps:

• Combine oyster sauce and soy sauce in small bowl; set aside.
• Heat 12-inch nonstick skillet over medium heat until hot.
• Add 1 1/2 teaspoons oil.
• Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
• Transfer eggs to small bowl and set aside.
• Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
• Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
• Transfer to bowl with eggs and set aside.
• Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
• Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
• Stir in garlic and cook for about 30 seconds.
• Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
• Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
• Serve.