Recipe

Hosted By
Tom

		Yang Chow Fried Rice
		Serving Size - 4
		Prepared By - Tom
		Recipe Rating	Printer Friendly Recipe

2 tablespoons chicken broth

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1/4 teaspoon salt

1/4 teaspoon ground white pepper

2 tablespoons vegetable oil

1/2 small onion, chopped

1 teaspoon minced ginger

1 teaspoon minced garlic

2 green onions, chopped

2 dried black mushrooms, soaked and shredded

1/4 cup thawed, frozen peas and carrots

1/4 pound cooked shrimp, diced

1/4 cup diced char siu (Chinese BBQ pork)

2 eggs, lightly beaten

4 cups day-old Jasmine rice

Prepare sauce, Stir broth, soy sauce, oyster sauce, sesame oil, salt and pepper together in a bowl. Set aside. Heat wok until hot. Pour in vegetable oil and swirl in wok. Add onion, ginger and garlic and stir fry until fragrant (about 10 sec.). Add green onions, mushrooms and peas and carrots and cook until heated through. 1-1.5 min. Add shrimp and char siu and stir fry until shrimp is hot, about 1 more min. Push vegetables and meat to the sides and pour in eggs. Stir until eggs are lightly scrambled. Add rice and stir fry until eggs and vegetables are thoroughly mixed into the rice and rice is heated through, about 5 min. Pour in sauce and toss to coat. Stir fry until rice absorbs sauce, about 2 min. Scoop onto a warm serving platter.