1 handful dried shrimp, optional
For Spicy Ketchup Sauce, optional:
2 tbsp ketchup
1 tbsp sriracha chili sauce
For Fried Rice:
2 tbsp peanut oil
3 eggs, lightly beaten
1 tbsp ginger, peeled and grated
1 medium carrot, cut in ¼-inch dice
4 oz chinese pork, (char siu), or ham, cooked, cut in ¼-inch dice
3 fresh shiitake mushrooms, stemmed, diced
1 cup frozen peas
3 cup jasmine rice, cooked, a day old
2 tbsp light soy sauce
sea salt
freshly ground white pepper
1 tsp toasted sesame oil
2 green onions, sliced on a diagonal, for garnish
If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside.
Spicy Ketchup Sauce:
In a small bowl, combine the ketchup and chili sauce and set aside.
Fried Rice:
Heat a wok over high heat and add 1 tablespoon of peanut oil. Add the eggs and scramble, then set aside on a plate.
Add the remaining 1 tablespoon of peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes.
Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper.
At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.
Sugar: 3g
:
Calcium: 36mg
Calories: 267kcal
Carbohydrates: 30g
Cholesterol: 94mg
Fat: 11g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 3g
Potassium: 275mg
Protein: 12g
Saturated Fat: 3g
Sodium: 713mg
Trans Fat: 1g
Vitamin A: 2071IU
Vitamin C: 13mg
