Ingredients
250 g (about 2 cups) japonica rice, 50 g (about 1/3 cup) shelled river shrimp, 50 g (about 1/3 cup) shredded lean pork, 50 g (about 1/3 cup) peas, 1 beaten egg.
Seasonings
15 g scallion, minced, 1/2 teaspoon salt, and MSG, Shaoxing wine, and lard to taste.
Steps
1. Rinse the japonica rice thoroughly, place it in a bowl with enough water, and steam until fully cooked; blanch the peas in boiling water until tender, then transfer to cold water to cool.
2. Heat an appropriate amount of lard in a wok until hot, add the eggs and stir-fry until cooked, then add the rice and stir-fry, season with salt, MSG, and chopped scallions, stir well, and transfer to a plate.
3. Return the wok to high heat, add some lard and heat until hot, then add the shrimp and shredded pork, stir-fry until just cooked through, add the peas, salt, MSG, and cooking wine, stir-fry until fully cooked, then remove from the wok and spoon over the egg-fried rice to serve.