How do you make Yung Chow Fried Rice?!
Answers:
Yeung Chow Fried Rice
1 1/2 cup of diced BBQ pork
- 1 1/2 cup of cooked small shrimps
- 1 cup of green peas
- 2 eggs
- 4 bowls of cooked rice (to see how rice should be prepared, read Portebella mushroom fried rice)
- 1/2 cup of diced green onion
- Soy sauce
- Freshly ground pepper
In a non stick pan over high heat, stir fry BBQ pork for a minute!.
Add in shrimp and stir fry quickly!.
Add in green peas and freshly ground pepper, stir fry for a minute!. Put all ingredients into a bowl!.
Put 2 tbsp of oil in the pan!. Put 2 bowls of rice into the pan!. Using a spatula, gently loosen up the rice!. Turn the heat to medium and fry the rice until each grain is separated!. Turn the heat to high and crack an egg in the middle of the rice!. Very quickly, scramble the egg and mix it into the rice!. Stir fry the rice until the egg has been cooked, about 1 minute!. Put 3 tbsp of soy sauce in the middle of the rice and mix the soy sauce into the rice!.
Put half of the shrimps, BBQ pork and peas into the rice!. Stir fry until the ingredients and rice are mixed well together!. Turn off the heat when done and mix in half of the green onion!.
Repeat with the second batch and you are done!.Www@FoodAQ@Com
1 1/2 cup of diced BBQ pork
- 1 1/2 cup of cooked small shrimps
- 1 cup of green peas
- 2 eggs
- 4 bowls of cooked rice (to see how rice should be prepared, read Portebella mushroom fried rice)
- 1/2 cup of diced green onion
- Soy sauce
- Freshly ground pepper
In a non stick pan over high heat, stir fry BBQ pork for a minute!.
Add in shrimp and stir fry quickly!.
Add in green peas and freshly ground pepper, stir fry for a minute!. Put all ingredients into a bowl!.
Put 2 tbsp of oil in the pan!. Put 2 bowls of rice into the pan!. Using a spatula, gently loosen up the rice!. Turn the heat to medium and fry the rice until each grain is separated!. Turn the heat to high and crack an egg in the middle of the rice!. Very quickly, scramble the egg and mix it into the rice!. Stir fry the rice until the egg has been cooked, about 1 minute!. Put 3 tbsp of soy sauce in the middle of the rice and mix the soy sauce into the rice!.
Put half of the shrimps, BBQ pork and peas into the rice!. Stir fry until the ingredients and rice are mixed well together!. Turn off the heat when done and mix in half of the green onion!.
Repeat with the second batch and you are done!.Www@FoodAQ@Com
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I found this recipe online!. I suppose you could use an ordinary skillet if you don't have a wok handy!.
Ingredients:
3 cups cooked white rice (long grain)
2 ounces Cooked baby shrimp (size 70-90)
2 ounces Boiled ham (diced)
2 ounces Shredded pork butt (cooked)
1 egg scrambled medium done
2 ounces Peas and carrots
1/2 stick scallion diced (use both green and white)
1 teaspoon Salt
1/2 teaspoon Sugar
1 dash white pepper
1 teaspoon Sesame oil
3 tablespoons soy bean oil
Directions:
Heat Wok until very hot (so food won't stick to Wok), add soy bean, heat for 1 minute, add shrimp, ham, pork, egg, peas and carrots, and scallions!. Stir fry on high heat for 10 minutes!.
Add cooked rice and the salt, sugar and white pepper, stir fry until the rice has a fried aroma!. Now add the sesame oil and stir for 2 minutes!. Dish out and enjoy!.Www@FoodAQ@Com
Ingredients:
3 cups cooked white rice (long grain)
2 ounces Cooked baby shrimp (size 70-90)
2 ounces Boiled ham (diced)
2 ounces Shredded pork butt (cooked)
1 egg scrambled medium done
2 ounces Peas and carrots
1/2 stick scallion diced (use both green and white)
1 teaspoon Salt
1/2 teaspoon Sugar
1 dash white pepper
1 teaspoon Sesame oil
3 tablespoons soy bean oil
Directions:
Heat Wok until very hot (so food won't stick to Wok), add soy bean, heat for 1 minute, add shrimp, ham, pork, egg, peas and carrots, and scallions!. Stir fry on high heat for 10 minutes!.
Add cooked rice and the salt, sugar and white pepper, stir fry until the rice has a fried aroma!. Now add the sesame oil and stir for 2 minutes!. Dish out and enjoy!.Www@FoodAQ@Com
Yangchow fried rice (6-8 servings)
Preparation of ingredients
4 tablespoons oil for frying
Egg mixture (beat together until slightly foamy)*
4 eggs
1/4 tsp!. salt
1/3 cup chopped scallions, in pea-sized pieces, including green part *
6 Chinese dried mushrooms: soak in hot water until spongy, discard stems, cut caps into 1/4" squares!. *
6 ounces Smithfield ham or Cantonese barbecued por,; cut into 1/4" cubes *
Shrimp Mixture (mix in a bowl!. Refrigerate before use) *
4 ounces fresh shrimp: shell, devein, rinse in running cold water, pat dry, cut into peanut-sized pieces!.
1/2 tsp cornstarch
1/2 teaspoon pale dry sherry
1/3 cup fresh or frozen green peas *
Sauce mixture (Mix in a bowl) *
2 tablespoons thin soy sauce
2 tbs!. black soy sauce, (substitute1 tbsp thin soy sauce & 1 tbsp!. molasses)
1/4 tsp!. salt
1/2 tsp!. sugar
1/8 tsp white peper
4 cups cold cooked long-grain rice; cook a day in advance, and keep chilled in refrigerator (left over steamed rice)
1 teaspoon sesame seed oil
Directions for cooking
1) Heat wok over high heat!. Swirl in 2 tablespoons oil for frying!. When oil is hot, pour half the egg mixture into wok and swirl it around, spreading it into a thin pancake!. Turn pancake when it is set!. Remove from pan before it is golden brown!. Cook remaining egg mixture in the same manner!. Cut pancakes into 1/2" squares!. Set aside!.
2) Heat wok over high heat!. Add remaining 2 tablespoons oil for frying!. When oil is hot, add scallions, mushrooms, and ham or pork!. Stir-fry for about 30 seconds!. Add shrimp mixture!. Stir-fry until shrimp turns whitish (less than 20 seconds)!. Add peas!. Stir in sauce mixture!. mix well!. Break up lumps in cooked rice, and add it along with egg squares!. Stir-fry for 3 to 5 minutes or until cooked rice is thoroughly hot!. Swirl in sesame seed oil, mix well!. Put on a serving platter, and serve hot!.
Plain rice (makes about 6 cups of rice)
Preparation of ingredients
2 cups long grain rice; wash and rinse in cold water until water is not cloudy, drain
3 cups cold water
Directions for cooking
1) Use a 3 quart pot with a tight lid!. Put in the washed rice and add the water!. Cook over medium heat without a cover!. When it is boiling, you will see that the water is very foamy, almost obscuring the rice!. Do not go away! Stand by and watch it closely!. You will see the water evaporating to the point where many small holes (like craters) appear in the rice!. The Chinese call them rice eyes!.
2) Put lid on, turn heat to very low, and cook for 10 minutes!. Then turn off heat, but do not remove the pot or uncover it!. Let it stay covered for 15 minutes or more!. (Do not peek during this 25 minutes! Otherwise the magic steam will escape; you will have half-cooked rice for not having faith!)
3) Remove the cover!. Loosen with a fork or chopsticks!. Serve hot!. (or in this case, reserve 3 cups for the above recipe!. Remember the rice must be cold to use in stir-fried rice recipe!.)Www@FoodAQ@Com
Preparation of ingredients
4 tablespoons oil for frying
Egg mixture (beat together until slightly foamy)*
4 eggs
1/4 tsp!. salt
1/3 cup chopped scallions, in pea-sized pieces, including green part *
6 Chinese dried mushrooms: soak in hot water until spongy, discard stems, cut caps into 1/4" squares!. *
6 ounces Smithfield ham or Cantonese barbecued por,; cut into 1/4" cubes *
Shrimp Mixture (mix in a bowl!. Refrigerate before use) *
4 ounces fresh shrimp: shell, devein, rinse in running cold water, pat dry, cut into peanut-sized pieces!.
1/2 tsp cornstarch
1/2 teaspoon pale dry sherry
1/3 cup fresh or frozen green peas *
Sauce mixture (Mix in a bowl) *
2 tablespoons thin soy sauce
2 tbs!. black soy sauce, (substitute1 tbsp thin soy sauce & 1 tbsp!. molasses)
1/4 tsp!. salt
1/2 tsp!. sugar
1/8 tsp white peper
4 cups cold cooked long-grain rice; cook a day in advance, and keep chilled in refrigerator (left over steamed rice)
1 teaspoon sesame seed oil
Directions for cooking
1) Heat wok over high heat!. Swirl in 2 tablespoons oil for frying!. When oil is hot, pour half the egg mixture into wok and swirl it around, spreading it into a thin pancake!. Turn pancake when it is set!. Remove from pan before it is golden brown!. Cook remaining egg mixture in the same manner!. Cut pancakes into 1/2" squares!. Set aside!.
2) Heat wok over high heat!. Add remaining 2 tablespoons oil for frying!. When oil is hot, add scallions, mushrooms, and ham or pork!. Stir-fry for about 30 seconds!. Add shrimp mixture!. Stir-fry until shrimp turns whitish (less than 20 seconds)!. Add peas!. Stir in sauce mixture!. mix well!. Break up lumps in cooked rice, and add it along with egg squares!. Stir-fry for 3 to 5 minutes or until cooked rice is thoroughly hot!. Swirl in sesame seed oil, mix well!. Put on a serving platter, and serve hot!.
Plain rice (makes about 6 cups of rice)
Preparation of ingredients
2 cups long grain rice; wash and rinse in cold water until water is not cloudy, drain
3 cups cold water
Directions for cooking
1) Use a 3 quart pot with a tight lid!. Put in the washed rice and add the water!. Cook over medium heat without a cover!. When it is boiling, you will see that the water is very foamy, almost obscuring the rice!. Do not go away! Stand by and watch it closely!. You will see the water evaporating to the point where many small holes (like craters) appear in the rice!. The Chinese call them rice eyes!.
2) Put lid on, turn heat to very low, and cook for 10 minutes!. Then turn off heat, but do not remove the pot or uncover it!. Let it stay covered for 15 minutes or more!. (Do not peek during this 25 minutes! Otherwise the magic steam will escape; you will have half-cooked rice for not having faith!)
3) Remove the cover!. Loosen with a fork or chopsticks!. Serve hot!. (or in this case, reserve 3 cups for the above recipe!. Remember the rice must be cold to use in stir-fried rice recipe!.)Www@FoodAQ@Com