"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Yangzhou Style Fry Rice Recipe

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This recipe for Yangzhou Style Fry Rice, by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, May 12, 2005


Materials serving to 4 persons

Rice 4 bowl
Ham 50 g
Minced Chicken Meat 100 g
Small Size Shrimps 150 g
Dry Dark Mushrooms 4 pcs
Green Bean some
Spring Onion 2 stalks
Egg 3 pcs
Light Soy Sauce 5 tbsp
Oyster Sauce 2 tbsp
Salt 1/2 tbsp
Pepper dash

1) Soak dry dark mushrooms, shred into small dices, shred ham in same size
2) Remove shell and heads of shrimps, clean out the inner organ
3) Parboil the shrimps in hot oil for 1 minute, dish up for use
4) Whisk the egg with a little salt, shred the spring onion into small pieces
5) Heat wok with 2 tbsp of oil, pour whisked egg
6) Stir fry the egg with wooden chopstick quickly until cook and minced, dish up
7) Heat wok again with 4 tbsp oil in high heat, add shredded mushroom, stir fry
8) Add mince ham and chicken meat, stir fry with middle heat
9) Add seasoning then, stir fry in high heat, dish up with sauce
10) Clean wok, heat again with 8 tbsp of oil, pour spring onion, add rice
11) Stir fry the rice by middle heat, add some salt, fry the rice until rice separated
12) Pour in material (step 9), shrimps, green bean and egg
13) Stir fry until all materials mix well, dish up and serve




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