Name: Yeung Chau Fried Rice
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 large egg, slightly beaten; 4 cups cooked white rice; 1/2 cup peas; 1/2 cup carrots, cut into 1/2-inch dice and blanched in boiling water for 1 minute; 1/2 cup diced mushrooms; 3/4 cup cooked shrimp; 3/4 cup diced barbecued or cooked chicken; 2 green onions, with tops, diced; 1 tablespoon oyster sauce

Servings: 4 persons

3 tablespoons vegetable oil
1 large egg, slightly beaten
4 cups cooked white rice
1/2 cup peas
1/2 cup carrots, cut into 1/2-inch dice and blanched in boiling water for 1 minute
1/2 cup diced mushrooms
3/4 cup cooked shrimp
3/4 cup diced barbecued or cooked chicken
2 green onions, with tops, diced
1 tablespoon oyster sauce

1
Heat a wok or nonstick skillet over high heat, add the vegetable oil, and stir-fry the egg.
2
Cook the egg to soft scramble.
3
If the rice has just been cooked, fluff with a fork to allow steam to escape and the rice to cool before adding to the wok.
4
After the rice is added, stir constantly and cook for 2 minutes (turn the heat down if the rice starts to stick to the bottom).
5
Add the peas, diced carrots, diced mushrooms, shrimp, barbecued chicken, green onions, and oyster sauce.
6
Stir until well mixed and the vegetables are hot, about 1 minute.
7
Serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Yeung Chau Fried Rice

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