Shrimp & Barbecued Pork Fried Rice

This is the fried rice you get at a proper Cantonese restaurant, the kind where every grain is separate, glossy, and packed with flavor.

Cold cooked rice hits a screaming-hot wok with peanut oil, then gets seasoned with soy sauce and oyster sauce before eggs are scrambled right into the mix. Shrimp, diced char siu barbecue pork, and chicken all go in at the end alongside green peas, shredded lettuce, and scallions.

The optional shrimp paste is the secret weapon. Just a teaspoon adds a deep, briny umami that takes this from good to unforgettable.

Wok Tips

• Use day-old rice. Freshly cooked rice is too moist and will steam instead of fry. Spread it on a sheet pan in the fridge overnight for the best results.
• Break up the clumps before cooking. Rub the cold rice between your palms to separate every grain. This is how you avoid mushy patches.
• Cook the eggs in the center. Push the rice to the sides and let the eggs set briefly before tossing everything together. You want little golden flecks, not scrambled eggs on rice.
• Don’t crowd the wok. If your wok is small, cook in batches. Overcrowding kills the heat and you’ll end up with steamed rice.