Sunday, March 03, 2013

Pork Jerky/Bak Kua and Shrimp Fried Rice

I’ve been very busy for the past 2 months. Flew to New York twice to take care of Diana and don’t have time to do much especially cooking, baking, blog posting or blog hopping. Meals at home are mostly simple salad, sandwiches or one pot meal. Just before I flew to NY, I wanted to finish up the few pieces of Bak Kua in the fridge. I am too lazy to turn on the big oven just to warm them up I simply cut them up and throw it into the fried rice. Carlos like it a lot and told me to cook our next fried rice meal again with it but I told him he might need to wait till the next CNY before I make another batch of bak kua again. So if you have any leftover of bak kua from CNY why not use it to make fried rice. I am pretty sure you are going to like it.


3 cups cooked rice – preferably overnight rice
4 pieces bak kua – cut small
6 large shrimps – peel and deveined
½ cup peas
2 eggs
2 shallots – thinly sliced
2 cloves garlic - chopped
2 spring onions – cut small
1 red chili – cut small


1 tbsp oyster sauce
3 tbsp light soy sauce
Salt and pepper to taste

1. Heat up wok on high heat and add in 2 tbsp of olive oil. Put in shallots and garlic and stir fry until fragrant and lightly brown. Add in the bak kua and continue to stir fry another minute.
2. Add in the shrimps, chili and peas and stir fry until the shrimps turn pink. Push all the ingredients to the side of the wok, add in another tbsp of oil, and crack in the eggs and add in one tbsp of soy sauce.  Scramble the eggs for a few second or until half cook, add in the rice and all the rest of the seasoning.
3. Continue to stir fry until everything is well combined for another 3 minutes. Check seasoning and sprinkle in the spring onions and give it a few final toss. Dish out and serve warm.


suituapui said...

Hah!!! Nice! I fried that the other day - lots of bak kua left over from Chinese New many people gave me. Did not blog about it though.

PH said...

Gertrude, what a good idea! I never thought of putting bak kwa in fried rice. I imagine it must be good, a nice change from bacon or char siew.

Quay Po Cooks said...

That is a a nice way to use up old bak kua. Great, I have a box in the fridge. Will use it to fry rice. Thanks Gertrude.

Shereen said...

My house no chance lar to make fried rice using the pork jerky... all eaten habis one.. Lol! I have about 1.5 kg pork jerky in my freezer and when I BBQ some, I'll hide a few pieces to try this fried rice out:))

Honey Bee Sweets said...

Wow! I love Bak Kwa fried rice! My mouth is watering, lol! Delicious and colourful bowl of yummy fried rice and perfect way to finish up the left over Bak Kwa! *\(^o^)/*

ICook4Fun said...

Arthur, here have to make our own bak kwa so can't make much of it. We used it to fried rice too back home. Kind of like lap cheong.

Phong Hong, oh yes, it taste great. More like the taste of lap cheong :)

QPC, you are most welcome.

Shereen, since is summer there, take it out from the freezer and grill some and use a few pieces to make fried rice.

Bee Bee, yes still have a few pieces leftover so end up in the fried rice :)

ALM, I will check it out.

kitchenchaos said...

Such a truly creative idea you have here! I probably should make it a point to save a couple of slices up the next time I get the chance to make them again! :)

mycookinghut said...

Great idea - I sometimes make simple dish like this too when I am too busy!