Classic Cantonese Fried Rice
Heat oil and fry spring onions for 1 minute. Push aside and crack eggs in to cook until set. Cut up roughly and add rice, pork or ham and shrimps. Stir vigorously for 3 minutes and add peas and all other seasonings. Stir for 3 minutes more and serve garnished with more chopped spring onions.
One of the best-travelled Chinese dishes of all and turning up in myriad guises, it is a Cantonese invention, deriving from the pragmatic need to recycle leftovers! Some versions are positively ambrosial with lots of premium ingredients like crabmeat and lobster.
Preparation time: 15 mins
Per portion: 1905 kJ / 455 kcal
Ingredients for 4 portions:
- > 800 g cold, cooked rice
- > 2 tbsp. oil
- > 2 spring oinions, sliced
- > eggs
- > 150 g roast pork or cooked ham, diced into 1/2 inch cubes
- > 100 g raw, peeled shrimps
- > 2 tbsp. frozen green peas
- > 2 tbsp. Kikkoman soy sauce
- > 1 tsp. black pepper
- > 1 chicken stock cube
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