What makes Yangchow rice distinct from Cantonese fried rice is that the individual grains of rice are cooked in the egg, and soy sauce, oyster sauce, or other seasonings are not added. Cooked ham can be used in place of the roast pork.
- 3 large eggs
- 6 ounces roast pork
- 4 ounces frozen medium shrimp
- Shrimp Seasonings:
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon cornstarch
- 5 tablespoons oil for stir-frying, or as needed
- 1 medium yellow onion, diced
- 1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
- 4 cups cold cooked rice
- Lightly beat the eggs and set aside.
- Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).
- Heat a wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.
- Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.
- Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
- Add the roast pork, shrimp, onion, and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||4 g|