Instructions
Pour the oil in nonstick wok and saute the lop cheong and bacon for 2 minutes on medium-high heat. Drain excess oil. Add shrimp and onions and saute for 2 to 3 minutes. Add rice and saute for another 3 minutes. Add oyster sauce, soy sauce, kim chee, salt and pepper and saute until liquid evaporates. Make a well in the center of the rice and add eggs.† Let sit for 1 to 2 minutes until solid.† Shred with a spatula and mix into rice. Garnish with green onion.
Ingredients
- 1 tablespoon vegetable oil
- 3 pieces lop cheong, (Chinese sausage) sliced thinly on a diagonal
- 1/2 cup bacon, diced
- 1/2 pound shrimp, cooked and chopped
- 1 cup yellow onion, diced
- 1/2 cup green onion, sliced
- 6 cups cooked rice
- 3 eggs, beaten
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 cup kim chee, chopped
- Salt and pepper
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