Shrimp Fried Rice

• 4 tablespoons peanut oil
• 1/2 pound medium shrimp, shelled and deveined
• 2 eggs, beaten with 1 teaspoon sesame oil
• 1 bunch green onions, finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 small red bell pepper, finely diced
• 3 cups cold cooked white rice, broken into separate grains
• 1/2 cup frozen organic peas, thawed
• 1/4 pound barbecued pork, cut into 1/2-inch cubes
• Salt

1. Heat a wok or large heavy skillet over high heat.
2. Add 2 tablespoons of the peanut oil and swirl to coat the wok.
3. Add the shrimp and stir-fry just until pink, about 2 minutes.
4. Remove shrimp and reserve.
5. Add eggs to wok and scramble until set, but still slightly runny.
6. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
7. Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok.
8. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute.
9. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes.
10. 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.
11. (Add a little more oil if the rice is sticking.)
12. When the rice is hot, add the peas and toss to heat through, about 1 minute.
13. Add the pork, reserved shrimp, eggs, and salt, and stirfry to heat thoroughly, 1 to 2 minutes.
14. Serve immediately on a large platter.

peanut oil, shrimp, eggs, green onions, garlic, ginger, red bell pepper, cold cooked white rice, frozen organic peas, barbecued pork, salt

Taken from www.foodnetwork.com/recipes/shrimp-fried-rice-recipe.html (may not work)