Classical Chinese Fried Rice - Yang Zhou Chao Fan

• 1 lb rice, cold, cooked, preferably from yesterdays leftover. Cold rice is not so sticky
• 2 eggs
• 2 ounces cantonese roast pork (cha xiu)
• 2 ounces shrimp, shelled and deveined, cooked
• 1 teaspoon fresh coriander leaves, chopped
• 7 -8 drops dark soy sauce
• 1/2 teaspoon light soy sauce
• 1/4 teaspoon salt
• 3 tablespoons oil
• 4 ounces chicken broth

1. Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
2. Dice roast pork.
3. Beat eggs.
4. Heat iron wok till smoking hot.
5. Swirl a ladle of cold oil in the wok to coat the inside evenly.
6. Pour off the oil
7. Add 2 Tbsp oil to wok.
8. Pour the beaten egg into the hot wok.
9. Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
10. Toss and turn the rice very quickly for about ten seconds with spatula.
11. Add the salt, light and dark soy sauce.
12. Toss and turn the rice very quickly for about another ten seconds.
13. When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
14. Toss quickly for another ten seconds, and add the other half of the broth.
15. Add another Tbsp oil and toss for a further 3 seconds.

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

Taken from www.food.com/recipe/classical-chinese-fried-rice-yang-zhou-chao-fan-2990 (may not work)