Yeung Chow Fried Rice

Breakup 3 cups leftover rice by hand until individual grains. Set this aside.

Finely chop 2 stalks green onion, separating the whites from the greens. We will use the whites in the stir fry and the greens as a garnish. Set these aside.

Dice 1 cup Chinese BBQ pork - char siu (or 1 Chinese Sausage or leftover meat) into small, bite-sized pieces.

Peel 5 shrimp. (Make sure the shrimp is fully thawed before using it, if using from frozen)

(Optional) Cut Shrimp Smaller: If you are using smaller shrimp already or you like large pieces of shrimp in your fried rice, then skip this step. Otherwise, cut the shrimp in half lengthwise, or chop them into smaller bite-sized pieces.

In a small bowl, beat 2-3 large eggs with 1 teaspoon oil and set this aside.

In a small bowl, mix together the 3 tablespoons soy sauce, and ¾ teaspoon salt (or 1 tablespoon of oyster sauce) and set it aside.

Heat the Wok or large frying pan over medium-high heat. Once the wok is hot, add oil. (Don't be shy with the oil)

Add frozen peas and carrots, and the whites of the green onions and stir fry them for 1-2 minutes, until the frozen vegetables soften a little.

Add the char siu (or Chinese sausage or leftover meat) in the pan and stir fry everything for 2-3 minutes until the char siu is toasted.

Push everything to the side of the pan, and add more oil. Add in the shrimp and cook it for 1-2 minutes until it is fully cooked through.

Push the shrimp aside on top of the veggies, and add a bit more oil to the pan, then add in the scrambled eggs and cook them until they are about 50-70% cooked.

Add your day-old rice to the wok on top of the partially cooked egg, and stir fry just the egg and rice until the eggs are fully cooked and look dry (not soggy, wet, or mushy).

Mix everything together and add in the sauce, and greens of the green onions and stir-fry everything for a minute to let things meld together.

Enjoy your delicious yeung chow fried rice!