Chinese Fried Rice
 
1 lb.  cooked rice, cold, preferably from yesterdays leftover. cold rice
  is not so sticky.
2   eggs
2 oz.  cantonese roast pork (cha xiu)
2 oz.  shelled and deveined cooked shrimp
1 tsp  chopped fresh coriander leaves
7 - 8   drops dark soy sauce
1/2 tsp  light soy sauce
1/4 tsp  salt
3 Tbsp  oil
4 oz.  chicken broth
 
break up the lumps and try to separate cooked rice into individual grains 
dice roast pork beat eggs heat iron wok till smoking hot swirl a ladle of 
cold oil in the wok to coat the inside evenly pour off the oil add 2 tbsp 
oil to wok pour in the beaten egg before the eggs are completely set put 
in the rice, then the roast pork and the fresh coriander toss and turn the 
rice very quickly for about ten seconds with spatula add the salt, light 
and dark soy sauce toss and turn the rice very quickly for about another 
ten seconds when you see some the rice grains jumping up and down in the 
work, meaning the rice is really hot add half the broth toss quickly for 
another ten seconds, and add the other half of the broth. add another tbsp 
oil and toss for a further 3 seconds 
 
-- 
(ID: 9323) Mirror: rec.food.recipes: Thu, Jan 1, 2004


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