Yang-Chow Fried Rice
with shrimp / [leftover] char siu pork

Name: Yang-Chow Fried Rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 oz Shrimp, peeled and deveined (preferably a small variety); 8 oz Carrots, finely diced; 8 oz Green beans, finely chopped; 2 cloves Garlic, chopped; ~1 1/2 lbs Char siu pork (leftover from Tuesday), chopped; 1 cup Peas, frozen, defrosted; 3 stalks Green onions, finely chopped, white and green parts separate; 1 Limes, wedges; 2 Eggs, whisked; 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Tamari; 2 tsp Oil, toasted sesame; ~2 cups Cooked Basmati rice (leftover from Wednesday); for serving Hot sauce (opt)

Active: 35 Total: 35

Original GF Paleo Vegetarian

With leftover pork from Tuesday and leftover rice from Wednesday, fried rice tonight feels like a natural fit! Adding vegetables, shrimp, and scrambled egg make this a colorful twist on the classic Chinese fried rice known as Yang-Chow.
Smarts: You'll be able to coax the most flavor out of the carrots and green beans if you use fresh, but frozen vegetables will save time. Frozen vegetables will cook more quickly than the time outlined in the recipe, just be sure to defrost them first.

Dependency

Char Siu Sandwiches with Cucumbers

Ingredients

Metric

Servings:

Yang-Chow Fried Rice:

Shrimp, peeled and deveined - 8 oz (preferably a small variety)
Carrots - 8 oz , finely diced
Green beans - 8 oz , finely chopped
Garlic - 2 cloves , chopped
Char siu pork (leftover from Tuesday) - ~1 1/2 lbs , chopped
Peas, frozen - 1 cup , defrosted
Green onions - 3 stalks , finely chopped, white and green parts separate
Limes - 1 , wedges
Eggs - 2 , whisked
Oil, cooking - 1 Tbsp + 1 Tbsp
Tamari - 1 Tbsp
Oil, toasted sesame - 2 tsp
Cooked Basmati rice (leftover from Wednesday) - ~2 cups
Hot sauce (opt) - for serving

Prep

Shrimp - Defrost shrimp.
Carrots / Green beans / Garlic - Prep as directed. Combine carrots and green beans in one container. Store garlic in its own container. (Can be done up to 5 days ahead)
Pork - Chop leftover pork. (Can be done up to 4 days ahead)
Peas - Defrost peas. (Can be done 1 day ahead)
Green onions / Limes - Prep as directed. Store separately.
Eggs - Whisk eggs with some salt and pepper.

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Make

Heat a wok or skillet with first portion of cooking oil over medium heat. Add eggs and scramble until eggs are cooked to your liking, 2 to 4 minutes. Set scrambled eggs aside and return pan to heat.
To heated pan, add second portion of cooking oil and then carrots and green beans. Saute until vegetables are very tender, 6 to 8 minutes. If the pan starts to look dry, add a splash of water.
Add white parts of green onions and garlic and saute for 1 minute.
Add in Tamari, toasted sesame oil, and shrimp. Cook just until shrimp is starting to turn pink, 2 to 3 minutes.
Add in rice, peas, and pork. Gently fold everything together and continue cooking until heated through, ~5 minutes more.
Fold eggs into rice with green parts of green onions.
Serve rice with lime wedges, extra Tamari, and hot sauce on the side. Enjoy!

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