Shrimp Fried Rice

Directions

1. 1
   Heat a wok or large heavy skillet over high heat.
2. 2
   Add 2 tablespoons of the peanut oil and swirl to coat the wok.
3. 3
   Add the shrimp and stir-fry just until pink, about 2 minutes.
4. 4
   Remove shrimp and reserve.
5. 5
   Add eggs to wok and scramble until set, but still slightly runny.
6. 6
   Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
7. 7
   Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok.
8. 8
   Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute.
9. 9
   Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes.
10. 10
    Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes.
11. 11
    (Add a little more oil if the rice is sticking.)
12. 12
    When the rice is hot, add the peas and toss to heat through, about 1 minute.
13. 13
    Add the pork, reserved shrimp, eggs, and salt, and stirfry to heat thoroughly, 1 to 2 minutes.
14. 14
    Serve immediately on a large platter.