YANG CHOU FRIED RICE RECIPES

Steps:

• Combine the seasoning ingredients in a bowl.
• Place a 8- to 9-in nonstick omelet pan over medium heat until hot. Add 1/2 tablespoon oil, swirling to coat the sides. Add the eggs and cook without stirring. As the edges begin to set, lift with a spatula and shake or tilt to let the eggs flow underneath. When the eggs no longer flow freely, turn them over and brown lightly on the other side. Slide the omelet onto a cutting board. Cut into strips about 1/4 in wide.
• Place a wok or wide frying pan over high heat until hot. Add the remaining 2-1/2 tablespoons oil, swirling to coat the sides. Add the bacon, onion and barbecued pork; stir-fry for 1 minute. Add the rice, prawns / shrimp, lettuce and peas and carrots; stir-fry for 2-1/2 minutes. If the mixture appears dry, add a tablespoon or two of water or chicken broth. Add the seasonings and mix well. Add the egg strips and cook until heated through.

Steps:

• Slightly separate the grains of rice via slightly pressing the rice by a rice scoop. This step is optional but highly recommended for beginners.
• Heat up around 1 tablespoon of cooking oil in wok and fry green beans and diced carrots until softened.
• Heat up 1 tablespoon of cooking oil in a wok or a nonstick skillet (Note 2) and fry shrimp until slightly seared. Transfer out.
• Play rice in wok and dig a small hole in center, add the remaining 1 tablespoon of cooking oil and pour in beaten egg . Give a quick stir so the egg and rice can be mixed well quickly.
• Add green beans, carrots, ham and shrimp, light soy sauce, sprinkle pinch of salt and white pepper. Give everything a big stir-fry and mix well. Then add green onion and fry for another 30 seconds.