En español | 4 servings
- 3 cups white rice, cooked without salt or oil, preferably a day old
- 3 teaspoons canola oil
- 4 ounces thin cut pork chops, diced
- 4 ounces lean cooked ham, diced
- 4 ounces chicken breast, diced
- 4 ounces uncooked small shrimp, peeled and deveined
- Salt to taste
- 2 tablespoons sesame oil
- 1 red bell pepper, seeded, deveined and diced
- 3 garlic cloves, finely chopped
- 1 teaspoon grated fresh ginger
- 4 green onion stalks, sliced into thin rounds
- 4 ounces bean sprouts
- 1 cup canned peas, drained
- 2 large eggs, beaten
- ¼ cup low-sodium soy sauce
1. Heat a wok or a deep, wide metal pot on high, until very hot. Add a teaspoon of canola oil and the diced pork chop. Sprinkle with a pinch of salt. Brown for 3 minutes, stirring constantly, and then transfer the pork to a plate.
2. Add the ham and brown for about 1 minute. Transfer the ham to the plate.
3. Add a teaspoon of canola oil and, once heated, add the chicken and sprinkle with a pinch of salt. Cook for 4 or 5 minutes until browned, stirring constantly, then transfer to the plate.
4. Add another teaspoon of canola oil. Add the shrimp and sprinkle with a pinch of salt. Brown for 2 or 3 minutes and transfer to the plate.
5. Add one tablespoon of sesame oil to the wok, then add the bell pepper, garlic, ginger and green onion. Cook for 15 seconds. Add the bean sprouts, peas and rice. Cook 2 to 3 minutes.
6. Make a well in the center of the wok, add the rest of the sesame oil, add the eggs and whisk until cooked. Add the meats and mix well. Serve immediately.
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