Serves: 4
Total Calories: 710
1. Dice roast pork. Shell, devein and dice shrimp. Shred lettuce. Mince scallions.
2. Break up and loosen the cold cooked rice so that the individual grains separate and the rice is no longer lumpy. (This is most easily done if you wet your hands first.)
3. Heat oil. Add salt, then shrimp, and stir-fry until shrimp turn pinkish.
4. Add roast pork, scallions and lettuce stir-fry to heat through.
5. Add rice and stir-fry to heat through completely. Then stir in soy sauce and serve.
VARIATIONS:
* For the meat, use 1/4 cup roast pork and 1/4 cup cooked chicken or add to the pork 2 tablespoons smoked ham.
* For the raw shrimp, substitute cooked shrimp, tossed in a mixture of 1/2 teaspoon cornstarch and 2 teaspoons sherry. Add in step 4, with the pork.
* In step 4, add with the pork and vegetables 1/4 cup green peas, parboiled.
* After step 4, add 1 egg, beaten, and scramble until nearly set. Then pick up step 5.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Yangchow Fried Rice recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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