3 teaspoons peanut oil 1 egg, lightly beaten 4 oz shrimp, peeled, deveined and coarsely chopped 4 oz roasted pork* 2 Tablespoons chopped scallions 8 oz cooked white rice 1 teaspoon salt
Heat 1 teaspoon of oil in a wok over medium heat. When hot, add egg and scramble; remove and set aside. Add remaining oil and when hot, add shrimp, pork and scallion and stir fry until shrimp begin to turn pink. Add rice and salt and toss and cook for another 2 minutes, breaking up rice with a wooden spoon. Add egg, toss and serve.
This is a great recipe to make the day after you serve roasted pork. Traditionally, the roasted pork used is marinated in hoisin, oyster and soy sauces and basted with honey, but any roasted pork will work.
You can also vary the recipe with whatever leftovers you happen to have.