Friday, June 26, 2009

Yeung Chow Fried Rice

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Yeung Chow Fried Rice is a delicious variation of fried rice. The two main ingredients that it must have is barbecue pork and shrimp. As I've said in an earlier fried rice recipe, the key to making the perfect fried rice is to use rice that has been cooked the day before and left overnight in the refrigerator. If this detail is not followed, the water content of the rice will be too high and will not fry properly.

The ingredients needed to fry with 2 parts of rice are:
  • 1 part of bbq pork
  • 1 part of frozen corn
  • 1 part of frozen peas
In addition, you'll need:
  • 6 jumbo shrimps deveined and cut into 3 sections, with a 1/4 tsp of cornstarch added to it and mixed evenly
  • 1/4-1/2 an onion
  • 1-3 eggs depending on how much rice there is
  • Optional: 1/4 tsp of turmeric powder for colour
  • Vegetable oil
To fry the rice:
  • If you will be using the turmeric powder, separate the yolk from one egg into a bowl. Whip the yolk and add the turmeric powder to the yolk. Add the yolk with the turmeric to the rice and mix evenly with your hands.
  • If not, separate out an egg yolk, whip it up, and mix the yolk evenly into the rice to give it faint yellow colour.
  • Heat up the wok on medium-high heat, and wait till it's hot. Add vegetable oil to the wok, and the eggs. Quickly scramble the eggs, and once they are semi-solid, add in the rice.
  • Add a pinch of salt to the rice, and continue to stir it around until it's heated up
  • Remove the rice from the wok.
  • Add a bit more vegetable oil to the wok, and throw in all the ingredients except the shrimp. Stir around until the frozen corn and peas are fully cooked.
  • Throw in the shrimp and stir around 2-3 minutes until the shrimp are cooked.
  • Lastly, turn off the heat and add in the rice. Stir around evenly.

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