Fried Rice Chao Fan recipe
Serves 6
Ingredients
3 cups cold cooked white rice
¼ pound fresh or frozen shrimp (if frozen,
thaw before using)
3 extra-large eggs
1 cup diced roast pork or cooked ham
3 green onions
3 tablespoons canola or peanut oil
SAUCE
1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
½ teaspoon salt
Instructions
•Prepare the rice and chill it. If using leftover rice, separate any
clumps with your fi ngers. This works best if your hands are wet.
Measure 3 cups.
•Peel the shrimp and discard the shells. Cut the shrimp in half
lengthwise. Rinse under cold running water, and pull out
the vein and discard. Cut the shrimp into small pieces and
refrigerate.
•Break the eggs into a bowl and lightly scramble with a fork.
Dice the pork or ham by cutting it fi rst into strips, then into
½-inch pieces. Measure 1 cup.
•Slice the green onions into ¼-inch pieces.
Measure 3 tablespoons canola oil and set aside.
Combine the ingredients for the sauce with a spoon and set
aside.
•Line up these ingredients on your countertop: canola oil, eggs,
shrimp, rice, sauce, roast pork or ham, green onions.
Cook!
•Heat a wok on medium-high heat for 30 seconds. Add the eggs
and cook for 1 minute, breaking them up with a spatula into very
small pieces. Remove the eggs to a small bowl.
•Scrape out the wok and place it
back on the stove over mediumhigh
heat. Add 1 tablespoon of the
canola oil and heat for 30 seconds.
•Add the shrimp and cook for 2
minutes. The shrimp should be
bright pink when cooked. Remove
the shrimp.
•Add the remaining 2 tablespoons
of oil and reheat the wok for 30
seconds. Add the rice. Using the
spatula, spread the rice around the wok to make sure all the grains get as much heat as possible.
Cook for about 1 minute.
•Add the sauce and mix well, coating all the rice. Cook for 2
minutes, stirring constantly.
•Add the shrimp, eggs, roast pork or ham, and green onions.
Combine all the ingredients, using the spatula. Cook for another
minute or two, or until everything is hot. Serve hot.
Serves 6
Ingredients
3 cups cold cooked white rice
¼ pound fresh or frozen shrimp (if frozen,
thaw before using)
3 extra-large eggs
1 cup diced roast pork or cooked ham
3 green onions
3 tablespoons canola or peanut oil
SAUCE
1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
½ teaspoon salt
Instructions
•Prepare the rice and chill it. If using leftover rice, separate any
clumps with your fi ngers. This works best if your hands are wet.
Measure 3 cups.
•Peel the shrimp and discard the shells. Cut the shrimp in half
lengthwise. Rinse under cold running water, and pull out
the vein and discard. Cut the shrimp into small pieces and
refrigerate.
•Break the eggs into a bowl and lightly scramble with a fork.
Dice the pork or ham by cutting it fi rst into strips, then into
½-inch pieces. Measure 1 cup.
•Slice the green onions into ¼-inch pieces.
Measure 3 tablespoons canola oil and set aside.
Combine the ingredients for the sauce with a spoon and set
aside.
•Line up these ingredients on your countertop: canola oil, eggs,
shrimp, rice, sauce, roast pork or ham, green onions.
Cook!
•Heat a wok on medium-high heat for 30 seconds. Add the eggs
and cook for 1 minute, breaking them up with a spatula into very
small pieces. Remove the eggs to a small bowl.
•Scrape out the wok and place it
back on the stove over mediumhigh
heat. Add 1 tablespoon of the
canola oil and heat for 30 seconds.
•Add the shrimp and cook for 2
minutes. The shrimp should be
bright pink when cooked. Remove
the shrimp.
•Add the remaining 2 tablespoons
of oil and reheat the wok for 30
seconds. Add the rice. Using the
spatula, spread the rice around the wok to make sure all the grains get as much heat as possible.
Cook for about 1 minute.
•Add the sauce and mix well, coating all the rice. Cook for 2
minutes, stirring constantly.
•Add the shrimp, eggs, roast pork or ham, and green onions.
Combine all the ingredients, using the spatula. Cook for another
minute or two, or until everything is hot. Serve hot.
