Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cooked long-grain rice, 1/2 c Cooked bay shrimp
- preferably cold 1/2 c Chinese barbecued pork
3 tb Peanut or vegetable oil - cut into 1/4-inch pieces
1/2 ts Salt 1/2 c Leftover cooked chicken
1 ts Shrimp paste, or more (opt.) - cut into 1/4-inch pieces
1/2 ts Sugar 1/2 c Fresh or frozen peas
1 1/2 tb Soy sauce - blanched
2 ts Oyster sauce 1 c Finely shredded romaine
2 lg Eggs; lightly beaten with -=OR=- Iceberg lettuce
1 Egg yolk 1/2 c Chopped green onions

BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your
hands into a large bowl. Over medium- high 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).

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