Classical Chinese Fried Rice Yang Zhou Chao Fan

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Break up the lumps in the cooked rice.

Dice roast pork.

Beat eggs.

Heat iron wok till smoking hot.

Swirl a ladle of cold oil in the wok to coat the inside evenly.

Pour off the oil.

Add 2 tbsp oil to wok.

Pour the beaten egg into the hot wok.

Before the eggs are completely set , put in the rice , then the roast pork and the fresh coriander.

Toss and turn the rice very quickly for about ten seconds with spatula.

Add the salt , light and dark soy sauce.

Toss and turn the rice very quickly for about another ten seconds.

When you see some the rice grains jumping up and down in the work , add half the broth.

Toss quickly for another ten seconds , and add the other half of the broth.

Add another tbsp oil and toss for a further 3 seconds.

rice, eggs, cantonese roast pork, shrimp, fresh coriander leaves, dark soy sauce, light soy sauce, salt, oil, chicken broth