Classical Chinese Fried Rice Yang Zhou Chao Fan Recipes

Steps:

• Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
• Dice roast pork.
• Beat eggs.
• Heat iron wok till smoking hot.
• Swirl a ladle of cold oil in the wok to coat the inside evenly.
• Pour off the oil
• Add 2 Tbsp oil to wok.
• Pour the beaten egg into the hot wok.
• Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
• Toss and turn the rice very quickly for about ten seconds with spatula.
• Add the salt, light and dark soy sauce.
• Toss and turn the rice very quickly for about another ten seconds.
• When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
• Toss quickly for another ten seconds, and add the other half of the broth.
• Add another Tbsp oil and toss for a further 3 seconds.

Steps:

• Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
• In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
• Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
• Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
• Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.