6 cups cooked, leftover Harvester’s Thai Jasmine Rice or Harvester’s Long Grain Rice

3/4 cup shrimps, shelled and deveined

3/4 cup roasted pork, cubed

3 eggs, beaten

1 cup frozen peas and carrots, thawed

2 stalks green onion, chopped

2 cloves garlic, chopped

1 scallion, minced

1 tsp salt

½ tsp black pepper

1/2 tsp cornstarch

2 tbsp cooking oil

1 tbsp soy sauce

1 tsp sesame oil


Marinate shrimp with salt, pepper and cornstarch for 10 mins.

Heat a large non-stick wok and add oil. Coat entire pan.

Sauté garlic and scallions.

Add shrimp and roasted pork. Stir.

Add carrots and peas. Stir.

Add the cooked Harvester’s rice, green onions, eggs and sesame oil.

Stir well until ingredients are mixed with the rice.

Season with salt and pepper. Drizzle with soy sauce and toss.

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