Yangzhou fried rice with shrimp
3 -4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Plus |
| 1 | tablespoon | Vegetable oil |
| 2 | Eggs, lightly beaten | |
| 3 | cups | Cooked long-grain rice, cooled and air dried |
| ½ | pounds | Roast Pork, shredded |
| ¼ | pounds | Baby shrimp, cooked |
| 1 | cup | Frozen peas, thawed |
| ½ | cup | Chopped scallions |
| 2 | teaspoons | Soy sauce |
| ½ | teaspoon | Ground white pepper |
Directions
Procedure:
1, Heat a wok over medium-high heat until it is hot but not smoking. Add 2 teaspoons oil and the eggs and cook for 2-3 minutes, tiling the wok so that eggs cover the pain in a sheet, to form a thin pancake. When the bottom begins to brown and eggs are set, remove from wok, letcook, and cut into ¼ by 2-inch shreds.
2, Add the remaining oil and rice to wok and stir-fry rapidly for 3-4 minutes, or until rice begins to brown. Add the soy and pepper and stir-fry rapidly to combine well. Serve immediately. Posted to MM-Recipes Digest V4 #071 by Eva Tang - SHTM/F95<e3tang@...> on Mar 10, 1997