Monday, 1 March 2010

Yeung Chau Fried Rice 楊州炒飯

Yeung Chau Fried Rice 
Ingredients for 2 Servings
  • 3 bowls (600g) cooked cold rice
  • 100g Chinese barbecued porks
  • 300g fresh sea shrimps, or 130g ready peeled shrimps
  • 60g green peas
  • 2 eggs
  • 1 stalk (20g) spring onions, few stalks (20g) coriander
  • Shrimp seasonings: 1/4 teaspoon rice wine, 1/4 teaspoon white pepper powder, a pinch of salt
  • Rice seasonings: 1 teaspoon soy sauce, 1/2 teaspoon salt
  • Peel the shells and devein the sea shrimps, wash the dirts and pat dry, then marinade with seasonings and set aside. (If using peeled shrimps, then  marinade with seasonings directly.)
  • Boil water in a small pot, pour in green peas and cook for few minutes. Drain excess water and set aside.
  • Wash spring onions and coriander and slice into small pieces, dice barbecue porks into small cubes.
  • Beat eggs and season with salts.
  • Heat oil in a wok and pour in the eggs, use a wok spatula to scramble and to cut the eggs into small pieces. Remove the eggs and set aside.
  • Add oil into the wok, add shrimps and stir fry. Remove the shrimps after cooked and set aside.
  • Add oil again and pour in the rice, use a wok spatula to stir fry and press the rice gently , repeat this step until rice are loosen. Then add barbecued porks, green peas, eggs, shrimps and seasonings. Stir fry and mix well all the ingredients then turn off the heat. Add spring onions and coriander at last, stir fry briefly and it is ready to serve.

 La Roux - In for the Kill (Life Like Remix)

Wrapping the fried rice with iceberg lettuce to serve... Another refreshing idea!!!

Mini Tips:

  • Preparing shrimp meats from fresh shrimps: After purchased fresh shrimps, rest the shrimps on ice or chill in refrigerator for half hour. It makes the shells easier to peel off. After the meats are taken out, Slightly cut the back of the shrimp from head to tail with a small knife. Then you can devein the shrimp easily. Also, this cut can make the shrimps more curly and looks better after cooked.
  • Preparing the rice:  Fresh rice are too moist for frying. Some people use rice last from the night before. Or you may cook the rice few hours in advance. Then rest it in a large blow to chill it cold and dry. 
  • If you don't have a wok, then use a large frying pan : )

Chinese barbecued pork - 叉燒
Yeung Chau Fried Rice: 楊州炒飯

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