Yang Chow Fried Rice

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I have some leftover steamed white rice this weekend and decided to finish the rice today. Being a school day for the boys, they are out of the house early in the morning and will be only home in the evening. I plan to have this for lunch. In most of the Chinese households, whenever we have leftover steamed white rice we like to cook fried rice, a complete healthy one dish meal and very simple to make in a short time. We do like to eat it for breakfast too.

Makes 4-6 servings

3½ cups one-day old cooked steamed white rice
1 cup Store bought Char Siu (Chinese BBQ Pork), diced
½ cup small cooked shrimp, diced
2 cloves garlic, peeled and finely chopped
1 slice bacon, diced
¼ red onion, peeled and finely chopped
½ cup frozen peas and carrots, thawed and cooked
2 large eggs, lightly beaten
3 tablespoons canola/vegetable/corn oil, divided
1 cup coasely chopped bean sprouts
2 stalks green onion, cleaned and diagonally sliced
2 tablespoons chicken broth/water
2¼ tablespoons light soy sauce
1/8 teaspoon white pepper
2 teaspoons sesame oil
Heat a wok or a large frying over medium high heat until hot. Add the rest of the canola/vegetable/corn oil, swirling to coat the sides. Add chopped garlic and fry till fragrant; add the bacon and stir-fry until little crispy, then in the diced Char Siu (BBQ pork) and chopped onions and stir-fry for a minute. Push the Char Siew mixture to aside of the wok and add in the beaten egg and stir until set; and scramble to small pieces. Add in the cooked rice, cooked shrimps, peas and carrots, bean sprouts, light soy sauce and white pepper; mix well and stir-fry for 2-3 minutes. Add the chicken broth/water, sliced green onions and sesame oil and stir to combine; cook until heated through.

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