[MC-AllEthnic-Recipes] Yangzhou Fried Rice - 10 pts plus

 

                     

* Exported from MasterCook *

 

                           Yangzhou Fried Rice

 

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Meat

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3               cups  leftover cooked white rice

  3        Tablespoons  peanut oil -- or vegetable oil

  1              large  egg -- whisked

     1/4         pound  shrimp -- peeled and deveined, and diced

  1                     scallion -- thinly sliced

     1/4         pound  leftover Chinese BBQ pork -- or substitute honey ham, diced

  1                cup  frozen peas

                        Salt and freshly ground black pepper

 

Break up the cold cooked rice into smaller clumps.

 

Heat a wok or large skillet over medium-high heat until a bead of water

sizzles and evaporates on contact. Add 1 Tablespoon of the peanut oil and

swirl to coat the bottom. Add the egg, spread it as thin as possible, and

cook undisturbed for 2 minutes or until cooked through. Transfer to a

cutting board and chop into bite-sized pieces.

 

Add another 1 Tablespoon of the peanut oil and swirl to coat the bottom

and sides. Add the shrimp and stir-fry for 1 to 2 minutes, or until cooked

through. Transfer to a plate and set aside.

 

Swirl in the remaining 1 Tablespoon oil. Add the scallions and stir-fry

briefly until aromatic, about 20 seconds. Stir in the rice, breaking apart

any remaining clumps with a spatula. Add the roast pork, peas, and chopped

egg. stir-fry for another 2 to 3 minutes, until the rice begins to turn

golden and the peas have thawed. Return the shrimp to the wok. Season to

taste with salt and pepper. Transfer to a large plate or bowl and serve

hot.

 

Serves 4 as a side-dish

 

AuthorNote: This classic fried rice is another favorite menu item at

Chinese restaurants,maybe because the pairing of roast pork and plump

pieces of shrimp is so irresistible. Named for the city of Yangzhou in

China, the dish did not actually originate there, but was christened by a

government official who once worked for the city. The authentic version of

Yangzhou fried rice uses leftover Chinese Barbecued Pork (page 97), which

gives the dish its distinct sweet flavor. But if you don't have any on

hand, chopped-up honey ham makes a fine substitute.

 

Cuisine:

  "Asian"

Source:

  "Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by

  Diana Kuan, 2012"

S(Formatted by Chupa Babi):

  "March 2012"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 394 Calories; 14g Fat (31.8%

calories from fat); 20g Protein; 46g Carbohydrate; 2g Dietary Fiber; 115mg

Cholesterol; 377mg Sodium.  Exchanges: 3 Grain(Starch); 2 Lean Meat; 0

Vegetable; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 26023 0 0 0 0 5727 0 0

 

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