Yangzhou Fried Rice With Shrimp Recipe
Yield: 3 -4Recipe by luhu.jp
Ingredients:
2 tsp: Plus,
1 tbsp: Vegetable oil,
2: Eggs, lightly beaten
3 cup: Cooked long-grain rice, cooled and air dried
1/2 lbs: Roast Pork, shredded
1/4 lbs: Baby shrimp, cooked
1 cup: Frozen peas, thawed
1/2 cup: Chopped scallions,
2 tsp: Soy sauce,
1/2 tsp: 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
1/4 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 on Mar 10, 1997
Source from luhu.jp
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
1/4 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
Source from luhu.jp
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