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Chapter 133
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Yang Chow Fried Rice is the perfect use for day-old rice . Chock full of sausage, shrimp, green peas, eggs, and green onions, it's a delicious one-pot meal!
Ingredients:
4 cups cold day-old rice
2 tablespoons oil (or 1/2 Cup Dairy Creame Margarine or Butter Cup Milk Margarine)
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1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1/2 pound (about 5 to 6 pieces) Chinese sausages, diced
1/4 pound shrimp, peeled and deveined
1 cup frozen sweet peas, thawed
2 tablespoons soy sauce
¼ cup green onions, chopped
salt and pepper to taste
2 eggs, lightly beaten
2 Cups of Chicken Stock (Made from 2 Cubes of Knorr Chicken Broth)
Things To Do:
- In a bowl, break cold cooked rice to separate grains .
- Heat wok or wide pan over high heat . When the pan is very hot, add 1 tablespoon of the oil and swirl around the bottom of the pan to coat . Heat oil until shimmering .
- Add onions and garlic and cook until softened .
- Add sausages and cook for about 2 to 3 minutes or until heated through .
- Add shrimp and cook until color changes to pink .
- Add green peas and cook until heated through . Remove the mixture from the pan and keep warm .
- In the pan, add the remaining 1 tablespoon oil and heat until almost smoking .
- Add rice and cook, spreading the rice on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute . Repeat a few times until rice is heated through .
- Pour in the Chicken Broth Stock .
- Add sausage and shrimp mixture, soy sauce, and green onions . Toss gently to combine .
- Make a large well in the middle of rice and add the eggs . Allow the eggs to set for about 30-40 seconds and then break into pieces with back of the spoon .
- Season with salt to taste and generously with pepper .
- Continue to cook for about 1 to 2 minutes and then stir into the rice . Serve hot .
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