Friday, August 29, 2008

Yang Chow Fried Rice


This is a Chinese specialty from the Wok Cuisine cook book. I bet you will like this. In China, vendors in roadside stalls and bus stations sell fried rice as a fast-food meal or snack. Sometimes it is served in restaurants, where it accompanies plain rice but never replaces it. Try this another tasty fried rice recipe.
1 tbsp cooking oil
2 beaten eggs
1 tbsp cooking oil
2 green onions, thinly sliced (1/4 cup)
1 4 1/2-ounce can shrimp, rinsed, drained, and chopped
1/2 cup finely chopped fully cooked ham or cooked chicken
1 7-ounce jar straw mushrooms, drained and halved lengthwise, or other canned mushrooms
3 cups chilled cooked rice
2 tbsp soy sauce
1 cup shredded lettuce
1/2 cup frozen peas, thawed

*Pour 1 tbsp cooking oil into a wok or large skillet. Preheat over medium heat. Add the eggs. Lift and tilt the wok to form a thin sheet of egg. Cook, without stirring, about 2 minutes or just till set. Slide the egg sheet onto a cutting board.Cut into 2x3/4-inch strips. Set Aside.

*Pour 1 tbsp cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the green onions; stir-fry for 30 seconds. Add shrimp, ham or chicken, and mushrooms; stir-fry for 1 minute. Stir in the rice and sprinkle soy sauce. Stir-fry for 1 to 2 minutes more or till heated through. Stir in the egg strips, lettuce, and peas. Heat through. Gently toss. Serve immediately. Makes 6 side-dish servings.


Nutritional information per serving: 261 calories, 14 g protein, 33 g carbohydrate, 8 g fat (1g saturated), 110 mg cholesterol, 626 mg sodium, 233 mg potassium.

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