Yang Chow Fried Rice
I got this leftover char siu ( Chinese barbequed pork ) hibernating in the fridge for 3 days now , so what better way to cook it than this popular Chinese-style fried rice .
A simple and easy one-dish meal to make when you got loads of leftover rice -which I have most of the time .
Nah ! I intentionally cook more rice last night so that I can make this dish hahahahha
You can substitute the char siu with Chinese sausage , ham , roast chicken or any other preserved meat that you like and just call it your own personalized fried rice lol Add more greens like green peas , haricot vert or some of its cousins , cubed carrots or fresh corn kernels for color and texture contrast .
Serves one very hungry me or 2 normal person
2 cups day-old cooked rice
about 100 grams char siu , sliced
75 grams shrimps , shelled and deveined
3 stalks of Chinese kale , cut in pieces and blanch
1 tsp ginger , finely minced
salt to taste
some diced spring onion
*** you can add light soy , brown sugar and minced garlic if prefer
* Whisk egg and season with a dash of white ground pepper and a tiny pinch of salt . Heat a wok or a non stick pan , add oil ; pour in the beaten egg and cook until set , transfer to a plate ; keep warm .
* In the same pan , add more oil , add in the ginger , fry until fragrant ; add in the char siu ; fry until heat thru then add in the shrimps and cook until it changes color . Add in the rice , stir thoroughly to remove any lumps ; cook for about 3-4 minutes , season with salt and add in the scrambled egg , mixing well ; adjust taste . Add in the spring onion , give it another good stir and dish up . Serve hot .
Char siu / Chinese barbequed pork