Curried Fried Rice With Pork And Shrimp

• 1 1/2 lbs boneless pork chops, thinly sliced
• 1 tbsp sugar
• 2 tbsp light soy sauce
• 2 tbsp peanut oil
• 4 oz medium shrimp, peeled and deveined
• 2 None eggs, lightly beaten
• 1 tsp curry powder
• 2 cloves garlic, crushed
• 2 cups cold cooked white long-grain rice
• 4 None green onions, thinly sliced
• 2 cups frozen peas and corn

1. Combine pork, sugar and half the soy sauce in medium bowl.
2. Heat 1 tsp of the oil in wok on medium heat. Cook egg, tilting wok, until almost set. Remove omelet from wok. Roll tightly, then slice thinly.
3. Heat 2 tsp of the remaining oil in wok on high heat. Stir-fry pork mixture, in batches, until cooked to desired doneness. Remove from wok.
4. Heat 1 tsp of remaining oil in wok. Stir-fry shrimp until just changed in color. Remove from wok.
5. Heat remaining 2 tsp oil in wok. Cook curry powder and garlic, stirring, until fragrant. Add rice, onion, peas and corn, and remaining soy sauce; stir-fry until vegetables are just tender.
6. Return pork, shrimp and half the omelet to wok. Stir-fry until heated through. Serve sprinkled with remaining omelet.

pork chops, sugar, soy sauce, peanut oil, shrimp, eggs, curry powder, garlic, cold cooked, green onions, corn

Taken from recipes-plus.com/api/v2.0/recipes/33170 (may not work)