Eileen's Yang-Chow Fried Rice
Cooked rice (4 cups)
Cooked shrimp (1/4 pound, diced)
Roast pork (1/4 pound, diced)
Scallion (1 stalk)
Salt (1 teaspoon)
Peas (1/4/ cup)
1. Heat 2 tablespoons oil over high heat, pour in egg. Sir fry for a few seconds. Remove on a plate.
2. Heat 1 1/2 tablespoons oil in a wok. Add rice, peas, and stir fry for a few seconds. Add shrimp, roast pork, and scallion.
3. Add 1 teaspoon salt and egg. Keep on stir frying and turning the rice over medium heat for about 10 minutes.
4. Serve hot.
Pairs Well With
Eileen learned this recipe at Juliet Chang's cooking class in Brookline, MA. It's great!