Ham and Egg Fried Rice, Yang Chow Style


Ham and Egg Fried Rice, Yang Chow Style
Ham and Egg Fried Rice, Yang Chow Style. It has been sometime since I posted a fried rice recipe. I know it is only a fried rice and most would probably know how to cook some kind of fried rice. But I believe that a lot of our readers are looking for a recipe of fried rice other than the Pinoy garlic fried rice.

Ham and Egg Fried Rice,

We do have several versions of fried rice in the archive including a version of a Yang Chow fried rice posted way back when OPC was starting. Check out the lick list below.



Most Pinoy whenever have to eat on a Chinese restaurant, would likely order Yang Chow fried rice, I myself love Yang Chow fried rice. In fact every Yang Chow fan would love to cook the fried rice themselves at their kitchens, but will face the problem of sourcing the Chinese roast pork ingredient.


Today I would like to share another version of Yang Chow fried rice, my Ham and Egg Fried Rice, Yang Chow Style using alternative ingredients. Instead of using Chinese roast pork, I used bacon and Chinese pork sausage which are readily available in most supermarkets or even in the dry section of your local Market.

Here in the recipe of my Ham and Egg Fried Rice, Yang Chow Style.

Ingredients:

6-8 cups leftover rice
2 Chinese pork sausage, thinly sliced
1 cup seared ham, cut into squares
1 1/2 cup pre-cooked mixed vegetables
1/2 head garlic, crushed coarsely chopped
1 small size, onion, chopped
2-3 stalk spring onion, trimmed, chopped (optional)
3 eggs beaten, fried/scrambled
cooking oil
salt

Ingredients:

Ham and Egg Fried Rice, Yang Chow Style - Cooking Procedure

In a large wok sauté garlic and onion until fragrant. Add Chinese pork sausage and ham, stir fry for 2 to 3 minutes.  Add in the mixed vegetables and continue to stir cook for 1 to 2 minutes at high heat. Add the leftover rice and cook for 3 to 5 minutes, continually tossing until thoroughly heated and the flavors are infused to the rice. Add in scrambled egg and season with salt to taste. Garnish with spring onions and serve immediately.

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