YONG ZHOU 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:

• Wash the rice three times.
• Dice carrots into medium-sized cubes.
• In a medium-sized pot, add water and bring to a boil.
• Heat up the wok to high heat for one minute before adding oil. The oil is ready when you see it is rippling.
• After 2.5 to 3 minutes of frying the rice and eggs on high heat, turn down the heat and add salt and light soy sauce.
• Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.