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| Yang Chow |
Fried rice is a staple in Asian cuisine, because it’s simple, tasty, got meat, vegetables, and carbs, and is satisfying. It’s hard to mess up making fried rice– every cook worth his fancy white hat knows that it start with the rice, and a very hot wok. The rice needs to be cold, possibly day old rice, and not fresh and therefore, mushy.
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Ingredients
- 4 Tbsp canola oil
- 1 large onion, (sliced)
- 2 clove garlic (chopped)
- 1 1/2 cup uncooked shrimp
- 5 Tbsp cooked ham (cubed)
- 3 large eggs
- 1 2/3 cup cold cooked rice
- 2 tsp salt
- 1 tsp black pepper
- 2 Tbsp soy sauce (mild)
- 1/2 chicken bouillon cube
- 1 1/2 c frozen, peas & carrots
- 1 small scallions, (chopped)
- 1/4 c green onions, (chopped)
- 1/4 tsp sesame oil (optional)
Procedures
- Sprinkle a little water over rice and break up any lumps.
- Heat oil and fry sliced onions and garlic until soft but not brown.
- Add shrimps, ham and fry for 1 minute. Put aside and crack eggs in breaking the yolks. Stir when eggs is almost set.
- Add rice and stir well on high heat for 5 minutes until well combined and blended.
- Break up the chicken bouillon cube and sprinkle all over the rice, together with salt and pepper. Add the soy sauce. Stir well to marry all the spices, shrimp, ham and rice together. (I also use sesame oil for that distinct Chinese taste and aroma.)Just before serving, add (thawed out)peas and carrots and scallions and simmer for a few more minuted, until the peas and carrots and scallions are heated together. Serve in a bowl and garnish with green onions on top. ENJOY!
