Yangzhou Fried Rice
|Shrimp||1⁄2 Cup (8 tbs)|
|Vegetable oil||6 Tablespoon|
|Frozen mixed peas and carrots||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Chinese sausages||2 , diced in 1/16 inch cubes/ sliced diagonally|
|Cold cooked rice||4 Cup (64 tbs)|
|Minced green onion||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Chicken broth||2 Tablespoon|
Shell and devein shrimp.
Rinse and pat dry with a paper towel; set aside.
Beat eggs slightly with 1/4 teaspoon salt in a small bowl.
Heat 2 tablespoons 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 with a cleaver in 1/2-inch square pieces or shred into strips and set aside.
Put frozen peas and carrots in a saucepan with 1 cup boiling water and 1/2 teaspoon salt.
Cook 5 minutes; drain.
Heat 2 tablespoons oil in wok over high heat 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 tablespoons oil and heat 30 seconds.
Break up any lumps in cooked rice.
Add rice to oil in wok.
Stir-fry 3 to 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 minutes.