A wheel thrown bowl feels lovely in the palm of your hand. If you have two, you share your experience with another. Friday, January 31st marks the Chinese New Year. Serve up a batch of Yangchow Fried Rice in a handmade bowl. Special details set this duo apart and if the user takes the time to hand wash, they will be rewarded.
Pottery and Food for the Chinese New Year this Friday, January 31st…
Yangchow Fried Rice (Special Fried Rice) – modified from a recipe by mama chinese cooking
3 cups cooked, cold rice
1/2 cup shelled and cleaned shrimps
1/2 cup Chinese barbecued pork
1/2 cup green peas
2 eggs – lightly beaten
3 scallions – chopped
3 Tbsp cooking oil
2 cloves garlic
3 thin slices ginger
Marinade for fish:
1/4 tsp salt
1/4 tsp sugar
Ingredients for sauce:
1/2 tsp salt
1/2 tsp soy sauce
1/2 tsp sugar
Dash of pepper
1 to 2 Tbsp water
1. Add “marinate for fish” to shrimps and let marinate for 20 minutes.
2. Heat wok on medium heat and add cooking oil. Fry garlic and ginger for a few seconds till they impart their aroma, then add shrimp. Stir-fry shrimp until they change color. Remove from wok.
3. Pour in beaten eggs and scramble slightly. Add rice & Ingredients for sauce – stir-fry for a few seconds. Then add barbecued pork and green peas. Stir fry until rice is aromatic.
4. Add scallions and turn off heat.
5. Mix well and serve.
Notes: (quoted from about.com)
1. The main key to making fried rice is using rice that has been previously cooked. Older rice is dryer, reducing your chances of ending up with a dish that is wet and gloppy. Day old rice is fine, but rice that is 2 or 3 days old is best. Rub the rice between your fingers to get rid of any clumps before cooking.
2. Long grain rice, which comes out fluffier and is less sticky than other types of rice, is perfect for fried rice dishes. One of the secrets of fried rice is that the ingredients are cooked separately.
3. At Chinese banquets, fried rice is frequently served at the conclusion of the main meal, before the dessert course.