Sun Ya Fried Rice
This recipe is from my favorite cookbook, Madame Wong's Long-Life Chinese Cooking, with a few changes by me. The name comes from the Sun Ya restaurant in Shanghai where a chef developed this recipe. This is a very flexible recipe - you can use just about any leftover meat in this, though I've listed just shrimp, chicken and pork. I made this with leftover duck meat once and it was delicious!
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INGREDIENTS
Nutrition- 6teaspoons peanut oil
- 2
- 1⁄2teaspoon salt
- 2
- 2dried black mushrooms, soaked in hot water 20 minutes,remove stems and diced
- 1 1⁄2teaspoons sherry wine
- 4cups cold cooked rice
- 1⁄2teaspoon salt
- 1⁄2cup cooked diced chicken
- 1⁄2cup cooked diced roast pork
- 2teaspoons chicken stock
- 2teaspoons soy sauce
- 1⁄2
- 1⁄4cup frozen peas, blanched in boiling water for one minute and rinsed in cold water
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DIRECTIONS
- Heat 2 tablespoons of oil in a wok or large skillet; when very hot, pour in beaten eggs and scramble briskly with a spoon; remove and set aside.
- Heat 2 tablespoons of oil in same pan; stir-fry onions and mushrooms; add sherry and stir-fry 10 seconds; remove and set aside.
- Heat 2 tablespoons of oil in the same pan; add rice and stir-fry, breaking up the lumps with spoon; add salt.
- Continue stirring until rice becomes hot; pour in chicken, pork, onion/mushroom mixture and scrambled eggs; stir-fry to mix well and heat.
- Add stock to moisten mixture, add soy sauce, shrimp and peas.
- Stir-fry until heated thoroughly and shrimp is cooked.
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