Yangzhou fried rice with shrimp (serves 3-4)

1 Servings

Ingredients

Quantity Ingredient
2 teaspoons Plus 1 tbsp vegetable oil
2 Eggs, lightly beaten
3 cups Cooked long-grain rice, cooled and air dried
½ pounds Roast Pork, shredded
¼ pounds Baby shrimp, cooked
1 cup Frozen peas, thawed
½ cup Chopped scallions
2 teaspoons Soy sauce
½ teaspoon Ground white pepper

Directions

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 ¼ 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.

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