This is a family favourite which is easy to follow. In most cities with a Chinatown, buying BBQ pork should not be a problem. If it is not available, try to make your own, the result is very satisfying. Please check out the recipe for BBQ pork in the archive of this site.

YANGCHOW FRIED RICE揚州炒飯:

½ cup small fresh shrimp                                            

seasoning for shrimp:

   ¼ tsp salt                                                      

   ¼ tsp. sugar

   ½ tsp. tapioca or corn starch                        

   1/8 tsp. white pepper

   dash of light soy sauce                                

   ½ tsp rice wine or dry sherry                                               

½ cup BBQ pork, cut into thin strips

4 cups cooked rice

2 eggs, slightly beaten                                                 

¼ cup cooked peas

1 garlic clove, crushed                                    

2 tbsp. green onions, finely chopped

Dash of light soy sauce                                              

extra salt

cooking oil      

***BBQ pork is available at Chinese BBQ shops. If preferred, follow previously posted recipe for BBQ pork to make up a large supply. Reserve ½ cup and freeze until needed. Serve the rest as a main course. BBQ pork is best frozen when not served right away***                      

                                   

Wash, shell and de-vein shrimp by slitting through the back of each to remove the black vein with the point of the knife. Wrap shrimp with double layers of paper towel and refrigerate 1-2 hours. Season shrimp with seasoning ingredients, and marinade for 30 minutes.

In wok or non-stick saucepan over high heat, heat 1 tbsp. oil until hot.  Stir fry garlic for half a minute and discard. Add shrimp to hot oil and cook until they curl up and turn colour. Remove with a slotted spoon and drain on paper towel. 

Heat another tbsp. of oil until hot and add beaten eggs. When eggs begin to set, scramble into small pieces and cook until firm. Remove from pan and set aside

Re-heat wok with 1 tbsp. oil until very hot. Add rice. Stir and separate grains as much as possible and cook until rice is heated through. Sprinkle with a little salt and a dash of light soy sauce, toss well. Add spring onions and cooked peas, toss together for half a minute. Add shrimp, BBQ pork strips, and cooked-egg. Stir-fry together for 1 minute until well mixed and heated through. Serve hot.

***The secret of success is the rice. It is best to cook rice with a reduced amount of cooking water, let it simmer until well cooked but not mushy. Spread cooked rice on a cookie tray to cool; then refrigerate overnight. Just before cooking, transfer rice to a glass microwavable container. Microwave on high power for 2-3 minutes to warm up before using***