Classical Chinese Fried Rice - Yang Zhou Chao Fan

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb rice, cold, cooked, preferably from yesterdays leftover. cold rice is not so sticky
• 2 eggs
• 2 ounces cantonese roast lamb (cha xiu)
• 2 ounces shrimp, shelled and deveined, cooked
• 1 teaspoon fresh coriander leaves, chopped
• 7 -8 drops dark soy sauce
• 1/2 teaspoon light soy sauce
• 1/4 teaspoon salt
• 3 tablespoons oil
• 4 ounces chicken broth

Recipe

• 1 break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
• 2 dice roast lamb.
• 3 beat eggs.
• 4 heat iron wok till smoking hot.
• 5 swirl a ladle of cold oil in the wok to coat the inside evenly.
• 6 pour off the oil
• 7 add 2 tbsp oil to wok.
• 8 pour the beaten egg into the hot wok.
• 9 before the eggs are completely set, put in the rice, then the roast lamb and the fresh coriander.
• 10 toss and turn the rice very quickly for about ten seconds with spatula.
• 11 add the salt, light and dark soy sauce.
• 12 toss and turn the rice very quickly for about another ten seconds.
• 13 when you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
• 14 toss quickly for another ten seconds, and add the other half of the broth.
• 15 add another tbsp oil and toss for a further 3 seconds.