Pangi’s Fried Rice

Pangi’s Fried Rice

Ingredients

• Canola, peanut or vegetable oil
• Two diced carrots
• One lb medium shrimp – deveined – drained on paper towel
• Pinch of salt
• One teaspoon white sugar
• Two teaspoons chili pepper sauce
• One lb of bean sprouts – remove brown tail – wash – dry on paper towel
• One cup frozen green peas
• 1/2 lb honey ham – diced
• One very large onion – diced – white, yellow or red
• Two large raw eggs
• 1 1/2 cups of uncooked rice – cook day ahead if possible – if not, make sure it’s cool
• Medium sweet soy sauce – enough to color rice
• One tsp Jasun style sesame oil

Instructions

1. Select LARGE pot or wok to cook the ingredients. Add just enough oil to the bottom (Pangi used about 1/4 cup). Heat the oil and get it HOT. Be careful not to burn it. Put diced carrots in pot and cook five minutes, stirring constantly.
2. Add shrimp, salt, sugar, chili pepper sauce. Cook about three minutes. Remove all ingredients from pot and put in a large bowl.
3. Pour a little oil in pot and heat it. Add bean sprouts, stirring constantly. Cook two minutes. Add green peas. Continue to stir and cook two minutes. Add ham. Stir and cook two more minutes. Remove all ingredients from pot and layer on top of carrot, shrimp, and sprout mixture in huge large bowl.
4. Add two tablespoons of oil. Heat up and cook onions for three minutes, stirring constantly. Whip up eggs in a small bowl. Add to onions and stir for thirty seconds. LOWER FIRE.
5. Add cooked rice to onions/eggs and mix it up well. Add soy sauce to rice mixture, enough to give the rice a caramel color. Add sesame oil. Stir well.
6. Fold ingredients in large bowl into the rice mixture. Stir thoroughly.

Notes: Absolutely the most delicious fried rice in the South!