This comes from the same site as the Pork Abodo that Arthur turned me on to. And guess what? This is the perfect side dish for the pork and probably any dish that requires rice.
I have tried fried rice before, but never fell in love with one recipe. I think that may have changed. The original recipe calls for barbecue pork and shrimp. I did not add those in since I was already making the pork abode, but you can make this a meal in itself if you add those in.
Saute a teaspoon of ginger and a teaspoon of garlic in a couple tablespoons of oil.
This is so good and so very, very filling. Did I mention this makes a lot? We had this for dinner three times. The good news is that not one person complained. I am definitely making this with the pork and shrimp added in next time.
Click here for Printable Recipe
Yang Chow Fried Rice
3 Cups Cooked White Rice, refrigerated overnight
1/2 Cup Barbecued Pork, chopped
1 Tablespoons Soy Sauce
1 teaspoons Salt
8 to 10 pieces Shrimp, shelled and deveined
3/4 Cup Green Peas
1/4 Cup Green Onion, chopped
2 Eggs, beaten
1 teaspoon Sugar
1 teaspoon Ginger, minced
1 teaspoon Garlic, minced
3 Tablespoons Cooking Oil
Heat cooking oil and sauté ginger and garlic. Add shrimps and cook for one minute. Remove the shrimps and set aside. Pour in the beaten eggs and cook. When the egg is cooked, divide into small pieces. Add the rice and mix well. Add in soy sauce, sugar, and salt. Mix with the other ingredients. Add barbecued pork. Cook for 3 minutes. Add green peas and shrimp. Cook for another 3 minutes. Add in the green onions. Cook for 2 minutes while mixing with the other ingredients. Turn the heat off and then transfer to a serving plate.