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Yangchow Fried Rice
Ingreidents
3 bowls of cooked rice, 100g of Char Shiu / BBQ Pork, 50g of shelled shrimps, 50g of lettuce, 2 eggs
Seasoning:
1 teaspoon of salt

steps:
1. Cut Char Shiu and shrimps into dices. Rinse Lettuce thoroughly and cut into shreds. Beat the eggs in a bowl.

2. Heat up oil in a wok to make an egg scramble. Put in Char Shiu and Shrimp. Stir-fry until well done.

3. Put in rice and salt and stir-fry lightly, to give the grains of rice a nice oily glaze and keep them from sticking with each other. Lastly, put in lettuce and stir briefly.

Points to note：

1.A Cantonese cuisine, Yangchow Fried Rice is also known as Canton Fried Rice. The use of Char Shiu/BBQ Pork and lettuce is its special feature.

2. To make a good fried rice with non-sticky and succulent rice grains, better use cooked rice that has been left to cool down for some time, desirably overnight. It is also important that the fired rice is well cooked and well glazed but not greasy. Therefore, better start frying on medium heat and turn to high heat in the last few seconds.

3. The generous use of eggs, meat, shrimps and vegetable makes Yangchow Fried Rice a nutricious dish. Remember not to use too much oil, and you may enjoy a delicious cuisine of good nutrition value and sophisticated texture.

My understanding of the origins of Yangchow Fried Rice
It is a kind of dish in Cantonese style that has been exported to other parts of the world by Cantonese migrants in the 19th century. The dish is named after Yangchow, a city in eastern China where you can not find this menu. It is probably because Yangchow was one of the most prosperous cities in China at that time and thus associated with this sumptuous cuisine known for its generous use of ingredients.

Yangzhou fries rice

Material:

The rice three bowls, roast a hectogram, the shelled fresh shrimp 50 grams, the western lettuce 50 grams, the egg two grains.

Seasoning: A salty teaspoon.

Method:

1. roasts, the shelled fresh shrimp to sliver young Ding, the western lettuce cleaning slivers the silk laminated shape, the egg scatters.

2. hot big spoon oil, lays eggs the fluid to fry softly, joins roasts, the shelled fresh shrimp to fry ripe.

3. puts in the rice to join teaspoon of salt again, turns gently fries evenly, lets the grain of rice be distinct, be glossy, finally joins the western lettuce silk to mix fries evenly then.

Explained:

1. Yangzhou fries rice also names Guangzhou to fry rice, gets up from the Guangdong cooked food, its characteristic to roast with the western lettuce leaf's use.

2. fries rice with the rice available separates the supper, or puts the cool food, fries can grain of separate full, the fried rice must be delicious, must the oil not be greasy, passes hotly luminously, therefore bakes slowly first by the medium baking temperature, finally the fire turns fast fries two to take a pot off the fire.

3. Yangzhou fries rice the use rich egg, the meat, the shrimp and the massive vegetables, must pay attention do not use too many oils, has both the nutrition, the delicacy together, and feeling in the mouth fried rice.