Photo Credits: instagram.com/aymalie


  • 5 cups cooked white rice, refrigerated overnight
  • 1 cup barbecued pork, chopped
  • 2 tablespoons oyster sauce
  • 8 to 10 pieces shrimps, shelled and deveined
  • 3/4 cup corn kernel
  • 1/4 cup green onion, chopped
  • ¼ cup green peas
  • 2 pieces raw eggs, beaten
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 3 tablespoons cooking oil


  1. Heat cooking oil and sauté ginger and garlic.
  2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
  3. Pour-in the beaten egg mixture and cook.
  4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
  5. Put-in the oyster sauce. Mix with the other ingredients.
  6. Add barbecued pork. Cook for 3 minutes.
  7. Add green peas and shrimp. Cook for another 3 minutes.
  8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
  9. Turn the heat off and then transfer to a serving plate.
  10. Serve with lumpiang shanghai on the side. Share and enjoy!

Credits to: jbphrecipes.blogspot.com/2012/02/cooking-procedureingredients-for-yang.html?m=1