Yang Chow Fried Rice and Egg Roll Platter
Yang Chow Fried Rice, a popular fried rice cooked with ham, shrimps, carrots, green peas, and eggs. Delicious served with Pagoda egg rolls.
Ingredients
- 4 tbsp vegetable oil
- ½ lb cooked ham (diced) (225g)
- 2 cloves garlic (minced)
- 1 medium carrot (diced)
- ½ lb shrimps (peeled, deveined, and halved lengthwise) (225g)
- ½ cup green peas (75g)
- 4 cups cooked white rice (preferably kept overnight) (500g)
- ½ tsp ground pepper
- ½ tsp salt
- 2 tbsp soy sauce
- 2 large eggs + a dash of ground pepper + 1 tsp soy sauce
- 2 green onions (finely sliced)
Instructions
- Add 1 tablespoon of vegetable oil to a wok or large pan. Fry ham for 2 to 3 minutes. Remove and set aside.
- Add 2 tablespoons vegetable oil to the wok. Saute garlic for 20 seconds. Add carrot and shrimps and continue to cook for 2 to 3 minutes.
- When shrimps start to curl, add green peas. Continue to stir fry.
- Then add cooked rice, ground pepper, salt, and soy sauce. Stir to get everything well mixed.
- Return ham to the wok. Again stir to mix.
- Using spatula, create a well in the center of the pan. Lightly beat eggs, ground pepper, and soy sauce together. Pour egg into the well and fold rice back onto the egg. Continue to stir until the egg is cooked and rice is dry and fluffy. This will take 2 to 3 minutes.
- Transfer to a serving dish. Sprinkle green onions on the top and serve immediately.
Nutrition
Calories: 682kcal
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