Gina_Choong
journeyman
Reged: 07/14/10
Posts: 65
Loc: Singapore
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I decided to call it Guangzhou Fried rice because this was the dish I had on my last day in Guangzhou, China on the 22nd January 2008. I do not know if this is the right way to cook this rice. But this method works for me.
Serves 4
Ingredients
4 cups of cooked cold rice
4 egg yolks, lightly beaten
2 chinese sausages, diced
100g prawn meat, diced
100g green mustard leaves/stalks(chye sim), diced
1 tsp salt
dash of pepper
Method
1. Heat up the wok with 50 ml corn oil and add diced sausages, prawns to stir fry till cooked. Dish out and set aside.
2. Add cold rice to stir fry over high fire for 3 minutes.
3. Drizzle egg yolk on it.
4. Quickly stir fry for 3 to 5 minutes till the rice is coated with yolk and is even in colour.
5. Lastly, add fried meats, vegetables, salt, pepper and stir fry till veggies are cooked.
6. Serve hot.
Notes
1. Best to use overnight cooked rice that is cold from the fridge.
2. If you are cooking for 2 persons, just use 2 cups of rice, 2 yolks.
3. You can add honey baked ham or turkey ham and other types of vegetables.
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People Learn from one another, just as iron sharpens iron. Proverbs 27:17 New Internationl Version, Bible
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tasteoftime.blogspot.com
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Harborwitch
Carpal Tunnel
Reged: 04/06/06
Posts: 4322
Loc: On the Farm in ND
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Gina this sounds great, the wok is definitely going in the motorhome. Thanks for sharing this. 
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"I want to die young - as late as possible" old Russian proverb
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luvnit
Carpal Tunnel
Reged: 08/26/07
Posts: 2698
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Looks beautiful. I love making fried rice and this looks like a wonderful version.
I will give it a try!
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Laura
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cjs
Gastronomic Diplomat
Reged: 01/02/06
Posts: 14785
Loc: Straits of Juan de Fuca
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Some of your bacon would be delicious in this, Daphne. 
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For a fun journey in foods, please visit
http://achefsjourney.com
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Gourmet_Mom
Carpal Tunnel
Reged: 11/29/07
Posts: 8977
Loc: Southeastern North Carolina
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I think you're right, Jean. It's funny, this is exactly how I make mine but with salt cured ham instead of the sausage. Cool!
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Daphne
Keep your mind wide open.
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Trixxee
old hand
Reged: 10/20/07
Posts: 1181
Loc: Orange, CA
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Beautiful!
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karyn
enthusiast
Reged: 06/09/04
Posts: 300
Loc: Alpharetta, Georgia
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Yum! Thanks for posting the recipe Gina. I love fried rice, and the savory bacon would be really good in it, I think.
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pjcooks
Carpal Tunnel
Reged: 01/27/06
Posts: 2978
Loc: NH
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This looks wonderful, Gina! Copied and printed. One of my kids loves rice and veggies. This is perfect for him to cook up and take to work.
Thank you for posting.
PJ
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Gourmet_Mom
Carpal Tunnel
Reged: 11/29/07
Posts: 8977
Loc: Southeastern North Carolina
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PJ, I have meant to add one more thing I do differently with this recipe. I throw in a couple of big handfuls of sliced green onion and tops at the end. That's how the little old Vietnamese lady did it years ago at William's favorite restaurant. I think her daughter has continued the practice at her restaurant, Loco Joe's, but I'm not sure...Maryann? You've had it more recently than I have...LOL!
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Daphne
Keep your mind wide open.
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Mare749
Carpal Tunnel
Reged: 11/08/06
Posts: 4399
Loc: Parma, OH
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No, I don't seem to remember having green onions on top of my rice, Daphne. But then, all I can think about is how yummy that rice was and I still haven't figured out how to make it. Since it had shrimp in it, I'm thinking that maybe it was made with some shrimp stock. But, it was also slightly sweet, so I'm wondering if it's the type of rice they use or if they add a little coconut juice.
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Gourmet_Mom
Carpal Tunnel
Reged: 11/29/07
Posts: 8977
Loc: Southeastern North Carolina
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Maryann, I use Basamati rice if that helps. I think of it as a "sweet" rice....that and I tend to sweat sweet onion in the pan with a little oil, saute the rice for a few minutes, THEN add my chicken stock to cook rice. I was also struck by Gina's mention of using dried shrimp (I found in the frozen section of my Asian market) in a recipe recently, so you may want to think about that. If you think about it, there doesn't seem to be chunks of shrimp in there, just the essence and maybe a bit here or there. Another thing you may want to try...I have gotten frozen precooked shrimp in a platter with cocktail sauce in the middle around here. The shrimp tend to be very "sweet", so you may think about chopping up some of these for the rice.
You'd have to ask Gina, but I'm thinking you'd add the freeze dried shrimp after adding the stock or when taking it off the heat when it's done to rehydrate/thaw it.
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Daphne
Keep your mind wide open.
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cjs
Gastronomic Diplomat
Reged: 01/02/06
Posts: 14785
Loc: Straits of Juan de Fuca
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and my addition to fried rice is always a handful of fideo (very thin strands, sometimes in coils), I love the extra crunch. I also use Basmati almost exclusively. For some reason Jasmine is just not a favorite
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For a fun journey in foods, please visit
http://achefsjourney.com
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Mare749
Carpal Tunnel
Reged: 11/08/06
Posts: 4399
Loc: Parma, OH
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I'll try the Basmati next time I buy rice, which won't be for a while as I buy these huge bags of jasmine rice from the Asian market, then put it in storage canisters, mark the date of purchase, and store in my basement pantry.
Jean, I don't care for the jasmine rice when it's cooked on the stove as it gets too sticky. But, when I put it in my steamer, it comes out perfect, light and fluffy.
Daphne, I thought the rice at Loco Joe's had small shrimp in it, but I could be wrong. It was just sooo good. You really have to get that recipe!
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