Yangchou Fried Rice
From GourmetGal at TSR
List of Ingredients
1/2 cup small fresh shrimp
2 eggs
1/4 tsp. salt
6 Tbsps. vegetable oil
1 cup frozen mixed green peas and carrots
1 cup boiling water
1/2 tsp. salt (optional)
1 garlic clove, crushed
2 Chinese sausages, if desired, diced in 1/6" cubes or sliced diagonally
4 cups cold cooked rice
2 Tbsps. minced green onion
2 Tbsps. soy sauce
2 Tbsps. chicken broth, if desired, for flavor
Recipe
Shell and devein shrimp. Rinse and pat dry with a paper towel; set aside. Beat eggs slightly with 1/4 tsp. salt in a small bowl. Heat 2 Tbsps. oil in a wok over medium heat 1 minute. Rotate wok to coat sides with oil. Pour in beaten eggs. Slowly rotate wok several times to spread eggs thinly over surface. When eggs are lightly browned on bottom, turn with a spatula and cook other side. Remove from wok. Chop cooked eggs into pieces or shred into
strips and set aside.
Cook peas and carrots with 1 cup boiling water and 1/2 tsp. salt and cook for 5 minutes and drain. Heat 2 Tbsps. oil in wok over high heat for 30 seconds. Stir-fry garlic until golden, 30 seconds. Add sausages and shrimp. Stir-fry 5 minutes. Add cooked peas and carrots; mix well.
Remove mixture from wok. Reduce heat to medium. Add 2 Tbsps. oil and heat 30 seconds.
Break up any lumps in cooked rice, add rice to oil in wok. Stir-fry 3-4 minutes. Add soy sauce and chicken broth, if desired. Stir-fry 2 minutes. Add cooked vegetable mixture, chopped eggs and green onions. Stir fry until thoroughly heated, about 3 mintues.
Serve hot. Makes 4-6 servings.
Variation: Substitute 1/2 cup frozen green beans and 1/2 cup thinly sliced carrots for the mixed peas and carrots.
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