YANG ZHOU RICE 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:

• Heat a tablespoon of oil in a wok and cook the onion and garlic for about half a minute.
• Add the carrot and stir fry for another half a minute.
• Next, add the chopped sausage and toss around for a minute.
• Add the peas and toss.
• Add the shrimps and mushrooms, sprinkle in half a teaspoon of salt and a quarter teaspoon of pepper, and stir fry for a minute or until the shrimps are cooked through.
• Scoop out the contents of the wok, transfer to a bowl and keep hot.
• Heat the remaining tablespoon of oil in the wok.
• Pour in the beaten eggs, sprinkle with generous pinches of salt and pepper, and cook, stirring and tossing to break into small pieces, until no longer wet.
• Add the rice to the eggs.
• Drizzle in the oyster sauce and hoisin sauce.
• Stir fry the rice and eggs until the seasonings are evenly distributed and the rice is heated through.
• Add the sausage-shrimp-vegetable mixture to the rice and eggs.
• Stir fry for another minute until everything is hot.
• Off the heat, drizzle in the sesame seed oil and toss the fried rice thoroughly.
• Taste, and add more salt and pepper, if needed, and toss to blend before serving.