 |
||
| Yangchow
Fried Rice (Shanghai) |
||
| 5 tablespoons
vegetable oil 2 medium onions, peeled and finely sliced 2 slices root ginger, peeled and diced 100 g (4 oz) minced pork salt 1 tablespoon light soy sauce 1 teaspoon sugar 500 g (1 1/4 lb) cooked rice 2 eggs, lightly beaten 2 tablespoons cooked green peas 2 tomatoes, chopped 3 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and chopped freshly ground black pepper 1. Heat half the oil in a large wok or frying pan. Add the oinions and ginger, and stir-fry for 1 minute. Add the minced pork and stir-fry for 3 minutes. Add 1/2 teaspoon salt, soy sauce and sugar and stir-fry for 1 minute. 2. Add the rice to the wok to heat through, turing and stirring well. 3. Heat the remaining oil in another wok. Season the beaten egg with salt and pepper and add to the wok. Stir and turn the eggs gently. As soon as they have set, add the peas, tomatoes and mushrooms. 4. Stir for about 1 minute, then turn the egg mixture into the wok containing the rice. Mix lightly together, then serve in a heated bowl. |
||
| Return To Chinese Recipes. | ||
