Yang Zhou Fried Rice (揚州炒飯)

Ingredients:
For Mushroom Marinade:
1 teaspoon light soy sauce
1 teaspoon sugar
Few drops sesame oil
6 chinese dried mushrooms
6 tablespoons groundnut peanut oil
4 eggs, lightly beaten
1/4 cup diced boneless chicken breast
1/2 cup diced fresh uncooked peeled, deveined shrimp
1/2 cup diced Chinese barbecued pork (char sieu)
4 scallions, chopped
4 cup long-grain white rice, boiled and chilled
1/2 cup frozen green peas
1/2 teaspoon salt
Generous pinch of white pepper
2 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry

Instruction:
FOR MUSHROOM MARINADE: Combine the mushroom marinade ingredients, add the soaked and sliced mushrooms and set aside to marinate. Meanwhile, heat a wok and add 1 tablespoon of the groundnut oil. Tilt the wok so that the oil swirls around the sides of wok, and heat until slightly hazy. Pour in half of the beaten eggs, tilting the wok so that a thin omelet is formed. Remove to cool, then cut into 1/4-inch shreds.

Add 2 tablespoons of the groundnut oil to the wok, and when it begins to smoke, add the chicken and stir-fry for 1-2 minutes. Add the shrimp and cook for 1 minute. Add the barbecued pork, and cook for 1 minute. Toss together, then remove and set aside with the omelet.

Heat the remaining 3 tablespoons of groundnut oil, swirling the oil to coat the wok. Add the mushrooms and half of the scallions and stir-fry for about 1 minute. Return the meats to the wok and combine. Push the ingredients to the sides of the wok to make a hollow. Stir in the remaining eggs, and when the eggs are semi-cooked, add the rice.

Fry the rice until hot, stir and gently press out all the lumps, while the eggs are being turned and combine with the rice. Add the peas, salt, pepper, soy sauce, and wine. Continue to stir-fry over high heat for another minute. Toss through the remaining scallions.

Crusine: Chinese