By Jordan Au
(Original)
In Game Description:
Golden brown fried rice that is appealing to the eye and the stomach.
Ingredients
Yield: 3 Servings
Fried Rice
2 Cups Day Old White Rice
½ Lb Shrimp
2 Whole Lap Cheong (Chinese Sausage)
3 Stalks Green Onion
4 Cloves Garlic
4 Slivers Ginger
2 Scrambled Eggs
1 Whole Egg
1/2 Cup Edamame
½ Tsp Salt
½ Tsp MSG
½ Tsp White Pepper
1 Tsp Sesame Oil
Scrambled Eggs
2 Large Eggs
1 Tsp Xiao Shing Wine
½ Tsp Salt
½ Tsp MSG
½ Tsp White Pepper
1 Tsp Milk
½ Tsp Sesame Oil
Instructions
Shell and devein shrimp. Slice the sausages. Slice the ginger. Smash the garlic. Thinly slice the green onion. Separate the top green parts of the green onion from the bottom half.
Whisk together 2 eggs, wine, MSG, white pepper, salt and milk until fully incorporated. In a separate ball whisk the single egg.
In a hot wok add oil. Once hot add in the shrimp only briefly to cook the shrimp through. Once the shrimp is cooked through, take the shrimp out. Clean the oil out. Add in new oil once lightly hot ( not as hot as before) and add in the 2 egg mixture. Scrambled immediately. Once almost cooked through, remove the eggs. Clean out the wok and add in some oil and under low heat. Add the Garlic and ginger. Simmer the aromatic for about 5-10 minutes ( take it out when they are starting to burn). Add in the old rice and start breaking it up. Now mixing in the slowly pour in a stream the whipped single egg. This will create thin ribbons for the egg in the rice.
Add in the sliced sausages and toss for a minute then add in the white parts of green onions and toss for a minute then add in the edamame and toss for another minute. Add in the shrimp and the scrambled eggs and break up the eggs and toss in the rice.
Season with white pepper, salt, MSG and sesame oil to taste. Toss some more then serve.
Garnish with the green parts of the green onion.