Classical Chinese Fried Rice - Yang Zhou Chao Fan

Recipe by elly9812
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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