Equipment
- Mei Wok
Ingredients
Yangzhou Fried Rice5 servings
- oil
- 2 cups of day-old rice
- 1 egg
- 3 - 4 yolks
- 1/4 cup frozen green peas
- 1/4 cup frozen shrimp size 51/60
- 1/4 cup spam
- 1/2 cup bamboo shoot
- 1/4 cup red bell pepper
- 1/4 cup green onion
- 1/4 cup salted egg yolk
- 1/4 cup dried scallop soaked
- 1/4 cup shitake mushroom
- tt - salt
Instructions
- start cubing the vegetables into small dice (bamboo shoot, red bell pepper, shitake mushroom).
- start cubing the spam.
- cut up the greener part of the green onion.
- peel the scallop membrane before pulling strands (white part on the side).
- whisk together the egg and 3 yolks together and strain through a strainer to give it an even texture.
- add oil to the wok, bring up to 110C degrees shut off the flame.
- key to small thin strands, swirl the oil around in a circle and slowly pour the egg.
- start flame up again, make sure egg is cooked and crisp, strain egg into a strainer and push out excess oil.
- strain oil into metal bowl.
- clean off excess oil with towel. wok doesn't have to be oil free.
- add water and boil. Once at a boil, if your green peas are still frozen, blanch them for a couple of seconds until they are tender.
- corn starch shrimp then add to water, part cook them to 80%.
- remove water and add a ladle full of oil. Bring wok up to temp.
- add in all the ingredients besides salted egg, green onion, shrimp, egg, and peas.
- fry up the ingredients for about a minute, then add egg break up in the wok get it roughly separated.
- add rice, break the rice up, fry for about 2 minutes or until rice is broken up.
- add the rest of the ingredients salted egg, shrimp, peas, and green onion.
- salt to taste (roughly 1 tsp) and serve.
