Yang Chow Pork Fried Rice
On menus, this dish is often called "House Special Fried Rice" because of its multiple ingredients. In my version, I use cured Chinese sausage and shrimp. 30 minutes or less.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 2 tablespoons | 30 ml | vegetable oil |
| 2 | large eggs, beaten | |
| 2 tablespoons | 30 ml | crushed and chopped fresh ginger |
| 3 | garlic cloves, crushed and chopped | |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 2 | cured Chinese sausages, roll cut into 1/2-inch pieces | |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 1/4 pound | 115 g | medium shrimp, shelled, deveined, and halved lengthwise |
| 1 cup | 240 ml | frozen peas, thawed |
| 2 cups | 480 ml | day-old cooked rice |
| 1 tablespoon | 15 ml | soy sauce |
| 1 teaspoon | 5 ml | toasted sesame oil |
| 1/2 teaspoon | 2.5 ml | freshly ground black pepper |
Instructions
- In a wok or large cast iron skillet, heat the vegetable oil over high heat until it shimmers.
- In a medium bowl, whisk together the eggs, ginger, garlic, and salt. Pour the egg mixture into the wok and scramble for about 1 minute, until dry and firm. Transfer the scrambled eggs to a bowl.
- Add the sausage to the wok and stir-fry for 1 minute. Add the onion and stir-fry for 1 minute. Add the shrimp and stir-fry for 1 minute.
- Add the scrambled eggs and mix well for about 30 seconds. Add the peas and stir-fry for 1 minute. Add the rice, soy sauce, sesame oil, and black pepper and stir-fry for 1 minute, mixing well.
- Serve immediately.
TROUBLESHOOTING: The key to making good fried rice is using leftover rice. Fresh rice overcooks and becomes soggy and sticky. In a pinch, spread out fresh rice on a pan and cool it in the refrigerator before using.