Yang Chow Fried Rice Recipe
- 2 cups cold, cooked white rice
- 3 tbs oil
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- ½ cup Chinese BBQ pork, diced (you can substitute this with Chinese sausage)
- ¼ lb shrimp, peeled, deveined, and chop into smaller size
- ½ cup sweet peas, thawed
- 1 tbs + 1 tsp lite soy sauce or tamari sauce
- 2 green onions, finely chopped
- 2 eggs
- White pepper
- Heat the wok over medium high heat and add 1 tbs of oil. Add eggs, fold and scramble them gently. Set aside.
- Heat the wok now over high heat. Add another 1 tbs of oil, diced onion and garlic. Stir-fry until the onions are translucent. Next, add the pork and stir-fry for 2-3 minutes.
- Add shrimp to the wok and green peas, and cook for 30 seconds. Set aside.
- Heat the wok and add the remaining oil. Add rice and stir-fry for 2 minutes. Make sure to flatten out and break up any remaining rice clumps using wok spatula.
- Add the pork mixture and stir continuously for another 3 minutes until rice is heated through.
- Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps.
- Add the shrimp and peas, and stir fry continuously for another 2 minutes until the rice is heated through.
- Add soy sauce and adjust seasoning with salt. Mix everything to ensure the seasonings are uniformly incorporated. If the rice a little dry, sprinkle in some water or a touch of sesame oil.
- Add in the scrambled eggs, scallions, and white pepper. Stir fry to combine and serve.