Fried rice with shrimp and pork from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 468) by Mark Bittman

  • scallions
  • soy sauce
  • red bell peppers
  • long grain rice
  • garlic
  • fresh ginger
  • peanut oil
  • onions
  • peas
  • pork roast
  • shrimp
  • rice wine
  • dark sesame oil
  • EYB Comments

    Can substitute any neutral oil for peanut oil, Chinese sausage for pork roast, cilantro for scallions, and sherry, dry white wine, stock, or water for rice wine. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for peanut oil, Chinese sausage for pork roast, cilantro for scallions, and sherry, dry white wine, stock, or water for rice wine. See recipe for variations.

  • Dannausc on April 03, 2020

    Fairly quick and easy. Good, but I’ve had better.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.