ai_leen_2003hk replied: "Here are the steps and hints to prepare Yang Chow Fried Rice. <<<<< Yang Chow Fried Rice >>>>>>> Serves 4 4 bowls of rice (600g cooked rice) 4 eggs, beaten 500 g shrimps, shelled, devain 200g char siu, Chinese roast pork, cut into small cubes 200g ham, cut into small cubes 2 stalks of spring onions or chives, finely chopped 1/2 teaspoon salt 5 tablespoons of peanut oil 1 teaspoon of sesame oil Marinade for shrimps 1 tablespoon cooking wine, sherry 1/4 tablespoon salt 1/4 teaspoon sugar some white pepper 1/2 teaspoon corn starch Hints 1) No matter what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you have to stir fry these ingredients till cooked and seasoned them first in a separate wok. 2) It doesn't matter to use left over rice or just steamed rice, it should be long grain rice and I personally like Jasmine rice and if you steam it before you fry the rice, reduce a tiny bit of water when you cook the rice with your electrical rice cooker so that the rice wouldn't be mushy and still fluffy. 3) When the rice is cook, spoon it out and let cool (you can spread it on a flat baking tray), meanwhile, beat 4 to 5 eggs with 1/4 teaspoon of salt (depends on the size of your eggs and how many portions you are going to cook), set aside. Put rice in a big bowl and get ready to start frying. 4) Use peanut oil instead of sesame oil, because sesame oil is easy to burn and loose its flavour in high temp. right away! Directions: 1) You need a real hot stove and a big wok, heat the wok on high heat till you can see smoke coming up (the steam of the air) and that's hot enough to add 3 or 4 tablespoon of cold oil - remember - hot wok + cold oil, season the wok with your spatula. 2) Within a few seconds, you can tell the oil is hot enough, reduce heat to medium or slightly lower (depends on how hot the heat be generated by your stove) pour egg mixture into wok, stir quickly for a few seconds, add rice into wok while the egg are still 30% cooked. Below is a photo showing you that the egg mixture is cooked too fast in the hot oil and it can't coat the rice anymore (about 85% cooked, I would say) 3) Toss rice and egg mixture to combine quickly to "coat" the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn't hot enough, turn heat to high again, if you think the heat is too hot and part of your rice starts burning, remove the wok to a cold stove and continue to stir fry quickly. Then put the wok back to the hot stove. The action should be quick but organized. 4) Now it is time to add your other cooked ingredients (shrimps / roast pork or ham) to the egg fried rice, add salt to taste, toss to combine, sprinkle green onions. Turn off heat. 5) Sprinkle sesame oil to your rice, toss again till rice is shiny. If you do not want the sesame flavour. You can sprinkle a teaspoon of cooked peanut oil to your fried rice to make it shiny. Restaurant Style cooking usually use a lot of oil in fried rice, the trick is they add a teaspoon or a tablespoon of cooked oil as the final touch. Note: You can stir fry the ham and roast pork (cubes) together because they are cooked meat but still you also have to put them on paper towel to drain the oil after you stir fried them, they contain food colouring, I would suggest you to mix them with your fried rice at the very last moment, so that they are hot enough and you can avoid the red food colouring spoiling your beautiful yellow coated rice. P.S. If you have a strong arm that you can hold the wok and throw the food up in air a few times while you are stir frying, then, you can make really good fried rice, because the heat would get through the ingredients more evenly and shorten the cooking time. My dad can do that but I can't! Good luck!!!"

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