* Exported from MasterCook *
Yangzhou Fried Rice
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups leftover cooked white rice
3 Tablespoons peanut oil -- or vegetable oil
1 large egg -- whisked
1/4 pound shrimp -- peeled and deveined, and diced
1 scallion -- thinly sliced
1/4 pound leftover Chinese BBQ pork -- or substitute honey ham, diced
1 cup frozen peas
Salt and freshly ground black pepper
Break up the cold cooked rice into smaller clumps.
Heat a wok or large skillet over medium-high heat until a bead of water
sizzles and evaporates on contact. Add 1 Tablespoon of the peanut oil and
swirl to coat the bottom. Add the egg, spread it as thin as possible, and
cook undisturbed for 2 minutes or until cooked through. Transfer to a
cutting board and chop into bite-sized pieces.
Add another 1 Tablespoon of the peanut oil and swirl to coat the bottom
and sides. Add the shrimp and stir-fry for 1 to 2 minutes, or until cooked
through. Transfer to a plate and set aside.
Swirl in the remaining 1 Tablespoon oil. Add the scallions and stir-fry
briefly until aromatic, about 20 seconds. Stir in the rice, breaking apart
any remaining clumps with a spatula. Add the roast pork, peas, and chopped
egg. stir-fry for another 2 to 3 minutes, until the rice begins to turn
golden and the peas have thawed. Return the shrimp to the wok. Season to
taste with salt and pepper. Transfer to a large plate or bowl and serve
hot.
Serves 4 as a side-dish
AuthorNote: This classic fried rice is another favorite menu item at
Chinese restaurants,maybe because the pairing of roast pork and plump
pieces of shrimp is so irresistible. Named for the city of Yangzhou in
China, the dish did not actually originate there, but was christened by a
government official who once worked for the city. The authentic version of
Yangzhou fried rice uses leftover Chinese Barbecued Pork (page 97), which
gives the dish its distinct sweet flavor. But if you don't have any on
hand, chopped-up honey ham makes a fine substitute.
Cuisine:
"Asian"
Source:
"Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by
Diana Kuan, 2012"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 394 Calories; 14g Fat (31.8%
calories from fat); 20g Protein; 46g Carbohydrate; 2g Dietary Fiber; 115mg
Cholesterol; 377mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0
Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 26023 0 0 0 0 5727 0 0
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