Curried Fried Rice With Pork And Shrimp - cooking recipe

Ingredients

1 1/2 lbs boneless pork chops, thinly sliced
1 tbsp sugar
2 tbsp light soy sauce
2 tbsp peanut oil
4 oz medium shrimp, peeled and deveined
2 None eggs, lightly beaten
1 tsp curry powder
2 cloves garlic, crushed
2 cups cold cooked white long-grain rice
4 None green onions, thinly sliced
2 cups frozen peas and corn

Preparation

Combine pork, sugar and half the soy sauce in medium bowl.
Heat 1 tsp of the oil in wok on medium heat. Cook egg, tilting wok, until almost set. Remove omelet from wok. Roll tightly, then slice thinly.
Heat 2 tsp of the remaining oil in wok on high heat. Stir-fry pork mixture, in batches, until cooked to desired doneness. Remove from wok.
Heat 1 tsp of remaining oil in wok. Stir-fry shrimp until just changed in color. Remove from wok.
Heat remaining 2 tsp oil in wok. Cook curry powder and garlic, stirring, until fragrant. Add rice, onion, peas and corn, and remaining soy sauce; stir-fry until vegetables are just tender.
Return pork, shrimp and half the omelet to wok. Stir-fry until heated through. Serve sprinkled with remaining omelet.