Serves 3 as a main course or 4 as part of a multi-course meal

2 tablespoons peanut or grapeseed oil
4 ounces small shrimp, peeled and deveined, and cut into ½-inch pieces
4 cups cold cooked Classic Rice (recipe below)
1 cup frozen peas
12 ounces Chinese Barbecue Pork, cut into ½ -inch dice
½ cup chopped scallions
½ teaspoon salt
¼ teaspoon ground white pepper

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil and add the shrimp; then using a metal spatula stir-fry 1 minute or until the shrimp just turn orange but are not cooked through. Swirl in the remaining 1 tablespoon oil, add the rice and peas, and stir-fry 2 to 3 minutes, breaking up the rice with the spatula until it is heated through. Add the barbecued pork and scallions, sprinkle on the salt and pepper, and stir-fry 1 minute or until the shrimp are cooked through and the mixture is well combined.

Classic Rice

Stir-fries are incomplete with rice. This is an old-fashioned recipe for cooking in a saucepan. I do not own a rice cooker. The method is simple and makes perfect rice every time. If you are planning on using the rice for fried rice, be sure to fluff the rice soon after it is cooked. If you don’t the rice will harden into a solid block after it is refrigerated and it will be harder to separate into individual grains when you stir-fry it.

1 1/3 cups long grain rice

Place the rice in a 1 1/2 -quart heavy saucepan. Wash the rice in several changes of cold water until the water runs clear. Drain. Level the rice in the pan and add enough cold water to cover the rice by 1-inch, or add 1 2/3 cups water. Bring to a boil, uncovered over high heat. When the water comes to a boil, reduce heat to medium and boil uncovered, until most of the water has evaporated and little craters appear on the surface, about 4 to 5 minutes. Reduce heat to low, cover, and simmer, covered, 10 minutes, or until all of the water is absorbed. Turn off the heat and let sit 5 minutes before serving. Makes about 4 cups.