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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Rice Vegetables Asian Stove Top Dietary Stir Fry Comfort Food Meat Pasta Rice And Grains White Rice Taste Mood Equipment Presentation Served Hot Technique

Sun Ya Fried Rice

This recipe is from my favorite cookbook, madame wong's long-life chinese cooking, with a few changes by me. The name comes from the sun ya restaurant in shanghai where a chef developed this recipe. This is a very flexible recipe - you can use just about any leftover meat in this, though i've listed just shrimp, chicken and pork. I made this with leftover duck meat once and it was delicious!!

Steps

Heat 2 tablespoons of oil in a wok or large skillet.
When very hot , pour in beaten eggs and scramble briskly with a spoon.
Remove and set aside.
Heat 2 tablespoons of oil in same pan.
Stir-fry onions and mushrooms.
Add sherry and stir-fry 10 seconds.
Remove and set aside.
Heat 2 tablespoons of oil in the same pan.
Add rice and stir-fry , breaking up the lumps with spoon.
Add salt.
Continue stirring until rice becomes hot.
Pour in chicken , pork , onion / mushroom mixture and scrambled eggs.
Stir-fry to mix well and heat.
Add stock to moisten mixture , add soy sauce , shrimp and peas.
Stir-fry until heated thoroughly and shrimp is cooked.

Ingredients

peanut oil, eggs, salt, green onions, dried black mushrooms, sherry wine, cooked rice, chicken, roast pork, chicken stock, soy sauce, small shrimp, frozen peas