Classical Chinese Fried Rice - yang zhou chao fan
Ingredients
1 lb cooked rice, cold, preferably from yesterdays leftover. Cold rice is not so sticky.
2 eggs
2 oz. cantonese roast pork (cha xiu)
2 oz. shelled and deveined cooked shrimp
1 tsp chopped fresh coriander leaves
7-8 drops dark soy sauce
1/2 tsp light soy sauce
1/4 tsp salt
3 tbsp oil
4 oz. chicken broth
Preparation
Break up the lumps and 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 in the beaten egg
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