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A black ceramic plate with fried rice, red chopsticks, and print napkin.

Shrimp and Pork Fried Rice

Tamara Andersen
Use your well-stocked pantry to create a delicious weeknight Asian-inspired fried rice in about half an hour...
4 from 4 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dishes
Cuisine Asian
Servings 4 servings
Calories 434 kcal

Ingredients
  

  • 1-2 tbsp. vegetable or canola oil
  • 1 tsp. sesame oil
  • 3 cloves garlic finely minced
  • 1 tbsp. fresh ginger finely minced or grated
  • 8 ounces medium or large shrimp shelled and deveined
  • 8 ounces boneless smoked pork chop about 2*
  • 1 red yellow, or orange bell pepper, julienned
  • 8 ounces sugar snap peas stem ends removed if necessary
  • 12 ounces bean sprouts
  • 4 eggs whisked enthusiastically
  • 4 tbsp. oyster sauce
  • 2 tbsp. soy sauce
  • 2 tsp. sriracha sauce to taste - it's hot sauce
  • 2 cups cooked rice
  • 3 scallions chopped

Instructions
 

  • In a large wok, heat oils on high heat. Add garlic, ginger, and pork. Stir-fry until pork is nearly cooked - about 2 minutes. Add shrimp, and stir-fry until shrimp is nearly opaque. Be careful to not overcook. Remove to a large bowl.
  • Add bell pepper and sugar snap peas to the hot wok. Stir-fry 1-2 minutes, until the bell pepper barely begins to soften. Add the bean sprouts, and stir-fry an additional minute. Remove to the bowl with the shrimp and pork.
  • In a separate non-stick saute pan coated with cooking spray, cook the eggs as for an omelet. Flip when the eggs are set, and turn off the heat.
  • At this point, you may wish to add a bit more oil to the wok. Whisk the soy sauce, oyster sauce, and sriracha sauce together. When the wok is hot, add the cooked rice to the wok. Give it a good stir, and then add the soy sauce, sriracha sauce, and oyster sauce. Stir-fry over high heat to combine the sauces with the rice. Continue stir-frying the mixture until the ingredients are well-combined.
  • Return the shrimp, pork, and vegetables to the wok. Stir-fry to combine all ingredients. Turn off the heat on the wok.
  • Slide the omelet on to a cutting board. Cut in half and then julienne.
  • Garnish the fried rice with scallions and julienned egg. Serve.

Notes

* This recipe calls for smoked pork chops and shrimp. Use your favorites or what you have on hand. Make it vegetarian with tofu in place of the pork and shrimp.
Use your favorite veggies in place of the sugar snap peas, peppers, and bean sprouts if desired.
I keep fresh ginger in a zip bag in my freezer, and grate it using a micro plane. Minced ginger and minced garlic are available at many markets, and are great time savers.
Macronutrients are an approximation only from MyFitnessPal.com. Serving sizes vary, and are based on your specific ingredients.

Nutrition

Calories: 434kcalCarbohydrates: 36gProtein: 37gFat: 14g
Keyword cooking with your pantry, fried rice recipes, pork fried rice, shrimp fried rice, weeknight dinners
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