Classicalchinesefriedriceyangzhouchaofan Recipes

Steps:

• In medium saucepan over high heat, combine rice and 1 1/4 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with large fork or chopsticks, then cool. (Rice can be made ahead and refrigerated, covered, up to 2 days.)
• In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish). Add shrimp and stir-fry until shrimp are pink and cooked through, 2 to 3 minutes. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes. Garnish with remaining scallions and serve.

Steps:

• Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
• Dice roast pork.
• Beat eggs.
• Heat iron wok till smoking hot.
• Swirl a ladle of cold oil in the wok to coat the inside evenly.
• Pour off the oil
• Add 2 Tbsp oil to wok.
• Pour the beaten egg into the hot wok.
• Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
• Toss and turn the rice very quickly for about ten seconds with spatula.
• Add the salt, light and dark soy sauce.
• Toss and turn the rice very quickly for about another ten seconds.
• When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
• Toss quickly for another ten seconds, and add the other half of the broth.
• Add another Tbsp oil and toss for a further 3 seconds.

Steps:

• If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside.
• For the spicy ketchup sauce, if using: In a small bowl, combine the ketchup and chili sauce and set aside.
• For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
• Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.

Steps:

• Place a wok or large skillet over medium-high heat and when it is hot, add the oil.
• Add the ginger and garlic and cook until lightly carmelized, about 1 minute.
• Add the bell pepper, and red onion and cook for 2 minutes.
• At this point, I add the frozen peans, ham and shrimp and cook, stirring constantly -- for a couple of minutes.
• Then I add the eggs and rice and keep moving ingredients around.I never leave the rice stick to the sides of the pan.
• Then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes.
• Serve immediately.