Makes 4 to 6 servings as part of a multi-course meal.
My family only made this dish when there was leftover rice and as a ploy to get us to eat more rice as children. Although fried rice is an authentic Cantonese dish, most Chinese eat it mainly at banquets. Baba prefers plain, simple steamed rice at home. My own favorite way of cooking fried rice is to use brown rice, because I prefer the texture and it is delicious with any combination of vegetables. The traditional recipe is with cooked long grain rice. XO Sauce is a relatively new condiment, made form dried scallops, shrimp roe, chili peppers, garlic and spices. It is a popular ingredient Hong Kong chefs now add to fried rice to enhance the flavor.
2 large eggs
6 ounces Chinese barbecued pork,
store-bought or homemade
2 teaspoons plus 1 tablespoon vegetable oil
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup finely minced scallions
1 tablespoon thin soy sauce
1 teaspoon XO Sauce
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Lightly beat eggs. Cut barbecued pork into 1/4-inch dice to make about 1-1/4 cups. Heat a large wok over medium-high heat until hot but not smoking. Add 2 teaspoons oil and beaten eggs, and cook 1 to 2 minutes, tilting the pan so that the egg pancake will be as thin as possible. When the bottom side is just beginning to brown and the egg pancake is just set, transfer to a cutting board. Allow pancake to cool slightly and then cut into 1/4-inch-wide and 2-inch-long strips.
Add remaining 1 tablespoon oil and rice, and stir-fry 2 to 3 minutes, breaking up the rice to separate the grains, until rice is lightly coated with oil. Add the diced barbecued pork, peas, scallions, and egg strips, and continue stir-frying 3 to 4 minutes or until rice is beginning to brown slightly. Add soy sauce, XO Sauce, salt, and pepper, and stir-fry 1 more minute or until well combined. Serve immediately.
For more information visit graceyoung.com.
The Wisdom of the Chinese Kitchen
Classic Family Recipes for Celebration and Healing
By Grace Young
Published by Simon & Schuster Editions
Publication date: May 1999
Recipe Reprinted by permission.
This page created June 1999
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