Yang Chow (Yeung Chow, Yang Zhou fried rice

• Meat

  • 1/2 cup Char siu pork
  • 1 Pc. of chinese sausage

• Seafood

  • 1/2 cup Shrimps, fresh

• Produce

  • 2 tbsp Peanut
  • 1 bunch Scallions

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tbsp Oyster sauce

• Pasta & Grains

  • 4 cup Rice, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 drizzle Sesame seed oil

• Other

  • ½ c. of sweet peas (thawed and drained if frozen

Found on casaveneracion.com

Ingredients

• 4 c. of cold cooked rice, sprinkled with a little water and stirred to separate the grains
• ½ c. of chopped char siu pork (see note at the end)
• ½ c. of chopped fresh shrimps
• 1 pc. of Chinese sausage (longganisa Macau), roughly chopped
• ½ c. of sweet peas (thawed and drained if frozen)
• a bunch of scallions (onion leaves), cut into one-inch lengths
• 3 eggs, lightly beaten
• salt and pepper, to taste
• 2 tbsps. of peanut (or soya or vegetable) oil
• 2 tbsps. of oyster sauce (optional)
• a drizzle of sesame seed oil

Directions

• Method 1: Heat the cooking oil in a wok. Add the pork and sausage and stir fry for about 30 seconds or just until heated through. Add the shrimps and peas and cook until the shrimps change color. Add the rice. Season with salt and pepper; pour in the oyster sauce, if using. Stir gently but thoroughly and cook until the rice is hot. Pour in the beaten eggs. When the eggs are partially set, sit and continue cooking until the eggs are cooked through. Drizzle with sesame seed oil and stir before serving.
• Method 2: Heat the cooking oil, pour in the eggs and cook just until set. Lift with a slotted spoon and cut into fine strips. Continue as above. Add the eggs just before drizzling with sesame seed oil.