Fried Rice with Shrimp, Pork, and Peas

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Appears in Cook's Illustrated March/April 2001

If you like the sweet, savory flavors of Chinese roast pork and sausage, here's a fried rice recipe that incorporates the pork directly into the rice—which is also a great way to use up any leftovers.

SERVES 4 to 6 (Makes about 8 cups)

TIME 45 minutes

Fried Rice with Shrimp, Pork, and Peas

WHY THIS RECIPE WORKS

We found that the best fried rice recipe began with cold, dry rice—leftover rice was best. Instead of using only soy sauce, we used flavorful oyster sauce that yielded well-seasoned but not soggy rice. To keep the amount of fat low, we batc...

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