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- 1 lb rice, cold, cooked, preferably from yesterdays leftover. Cold rice is not so sticky
- 2 eggs
- 2 ounces cantonese roast pork (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
- 1Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
- 2Dice roast pork.
- 3Beat eggs.
- 4Heat iron wok till smoking hot.
- 5Swirl a ladle of cold oil in the wok to coat the inside evenly.
- 6Pour off the oil
- 7Add 2 Tbsp oil to wok.
- 8Pour the beaten egg into the hot wok.
- 9Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
- 10Toss and turn the rice very quickly for about ten seconds with spatula.
- 11Add the salt, light and dark soy sauce.
- 12Toss and turn the rice very quickly for about another ten seconds.
- 13When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
- 14Toss quickly for another ten seconds, and add the other half of the broth.
- 15Add another Tbsp oil and toss for a further 3 seconds.
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Nutritional Facts for Classical Chinese Fried Rice - Yang Zhou Chao Fan
Serving Size: 1 (1365 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2504.7
- Calories from Fat 994
- Total Fat 110.5 g
- Saturated Fat 20.9 g
- Cholesterol 855.4 mg
- Sodium 993.3 mg
- Total Carbohydrate 95.6 g
- Dietary Fiber 1.6 g
- Sugars 0.2 g
- Protein 262.0 g