Yangzhou Fried Rice

Ingredients

• Cold rice (preferably drier)
• Eggs
• Frozen peeled shrimp
• Ham in a can (luncheon meat)
• Green peas
• Carrot
• Corn kernels (optional)
• Scallions
• Oil
• Salt

Steps

1. Dice the carrot into 0.2cm * 0.2cm * 0.2cm cubes and set aside.
2. Dice the ham into 0.2cm * 0.2cm * 0.2cm cubes and set aside.
3. Separate the scallions into white parts and green parts. Cut both into small segments measuring 0.25-0.5cm each, and set aside separately.
4. Crack eggs into a bowl, mix well, and set aside.
5. Boil the carrot, peas, and corn kernels, drain, and set aside (do not discard the water).
6. Boil the shrimp and drain, setting aside (the water can be discarded).
7. Heat the wok and oil. You can refer to [Learn Frying and Stir-frying](../../../tips/learn/学习炒与煎.md) regarding 'Double Oil' heating method.
8. Pour in approximately 20-30ml of oil. Once the oil is hot, add the eggs slowly (control the flow width from the bowl to the oil to about 0.5cm) without stirring.
9. Remove the eggs immediately once they are set, and set aside.
10. Add the ham, peas, carrot, corn, and shrimp to the wok. Stir-fry for 1-2 minutes, then remove from the wok and set aside.
11. Rinse the wok with water to clear away any residue, ensuring the wok is clean (it can have oil, but no impurities).
12. Heat the wok with oil (10ml). Add the white parts of the scallions and stir-fry until fragrant.
13. Turn the heat to low (you can turn off the heat for 1-2 minutes if the oil is too hot). Add the rice. Use the spatula to quickly smash and stir-fry the rice, ensuring it is evenly coated in oil and each grain is distinct.
14. Add the eggs and continue smashing to break them up and mix thoroughly with the rice.
15. Turn the heat up. Add all other prepared ingredients and stir-fry quickly for 1-2 minutes.
16. Sprinkle in salt and stir-fry until well mixed.
17. Add the green parts of the scallions and stir-fry for 1 minute.
18. Turn off the heat and serve.