Prep 10 mins
Cook 10 mins
- 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
- Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
- Dice roast pork.
- Beat eggs.
- Heat iron wok till smoking hot.
- Swirl a ladle of cold oil in the wok to coat the inside evenly.
- Pour off the oil
- Add 2 Tbsp oil to wok.
- Pour the beaten egg into the hot wok.
- Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
- Toss and turn the rice very quickly for about ten seconds with spatula.
- Add the salt, light and dark soy sauce.
- Toss and turn the rice very quickly for about another ten seconds.
- When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
- Toss quickly for another ten seconds, and add the other half of the broth.
- Add another Tbsp oil and toss for a further 3 seconds.
Such great flavor! I left out the additional salt but added some scallions. Much better than what I've had at Chinese restaurants.
I left out the meat, but added bena sprouts, snow pea pods, and mushrooms. DELICIOUS!
Came out perfect, better than what I get at the local Chinese restaurants!