3 cups Basic Cooked Rice �?cooled to room temp.
1 cup Peanut Oil
¼ lb. Shrimp - cut into 1/4 �?pieces
3 Eggs - beaten, with a pinch of ground White Pepper, and ¼ tsp. Salt

Sauce;
1 tsp. Kikkoman Soy Sauce
1 tbsp. Chinese, White Wine (can sub, with Chablis)
1 tsp. Salt
½ tsp. Sugar
½ tsp. Oyster Sauce
1 tsp. Sesame Seed Oil
Pinch Ground White Pepper
2 tsp Minced Fresh Ginger
2 tsp. Minced Garlic
1 cup Barbecued Pork - 3/8�?diced
3 Scallions - finely diced

1. Prepare the cooked rice and reserve

2. Heat Wok over high heat. Add peanut and heat to 325F. Add the shrimp and oil blanch then for 30 sec.. Turn off heat and remove shrimp, drain, and reserve.
Transfer the oil to a bowl and reserve.

3. Heat the Wok over high for 10 sec.. Add the beaten eggs and scramble until med.-soft. Turn off heat and with a spatula, cut the eggs up into small pieces.

4. in a bowl combine the sauce ingredients and reserve.

5. Wipe off the Wok and spatula with a paper towel. Heat the Wok over high heat for 20 sec., return2 tbsp. of reserved oil to the Wok and coat the Wok with the oil, using the spatula.

 

When a wisp of smoke appears, add the ginger and stir
briefly. Add the garlic and when it turns light brown, add the pork, and cook, stirring for 1 min.

Add the cooked rice. Cook, stirring well, for 2 min. Add, the reserved shrimp and stir well. Drizzle the sauce over the rice and stir it well.

6. Reduce heat to low and stir making certain the rice is coated and mixed well.
Add the scrambled eggs and scallions and mix well. Turn off heat, and transfer to a preheated bowl in serve.

 

For an added touch, I would drizzle a little hot pepper Oil over the serving dish, to one’s individual’s taste.