when i was prepping a little cooking project for k’s country study, i did some research about the history of fried rice. eggs are a big part of the recipe. the measure of “wealth” could be determined in the amount of eggs in the fried rice dish as the color yellow is symbolic of gold. k is allergic to eggs so i did not add it in her class project but i thought it would be fun to try the recipe with eggs as well!
there are also variety on how egg is included in the rice. one way is by cooking the egg first and then adding it to the rice along with all of the other fried rice ingredients. but recently i watched a Taiwanese drama and one scene has a chef making fried rice by pouring the beaten egg into the rice after all the other ingredients were already mixed together. therefore you cook the egg with the fried rice – not before.
cooking the egg into the rice mixture gives it an extra egg flavor.
- mixing bowls
- 1 large saucepan
- 1 small saucepan or frying pan
- 1 frying pan – or – wok
- 1 round bowl to shape
- 24 to 36 ounces low sodium vegetable – or – chicken stock
- 20 to 30 frozen cooked and deveined shrimp
- ½ cup bamboo shoots, chopped into bite sizes
- ½ cup shiitake mushrooms, chopped into bite sizes
- ½ cup broccoli, Chinese – or – American, chopped into bite sizes
- ¼ cup char sou pork, chopped into bite sizes – or –
½ cup tofu, chopped bite sizes
- ½ cup scallions (white and free parts), chopped into bite sizes, optional
- 3 cups day-old white rice
- 2 to 3 free range organic eggs
- heat stock in a large saucepan.
- take frozen shrimp from the freezer and put them in a small mixing bowl to defrost.
- take day old fried rice to warm to room temperature.
- in a small saucepan, add some stock. lightly boil vegetables in stock – bamboo, mushroom and broccoli *see note 2. strain vegetables and pack each in separate small containers.
- if including pre-made char sou pork, just chop into bite sized pieces and pack in small container. if using uncooked pork, put some stock in a small saucepan until well done. if including tofu, put some stock in a small saucepan and boil until cooked. pack in small container.
- in a small saucepan, add stock and blanch shrimps just for a minute or two until warm. pack in small container.
- in a heated frying pan, add day-old rice and separate to reduce clumps. add a little stock at a time to soften and toss until stock dries out. pack in medium container.
- allow each student to add any vegetable / protein ingredients in his/her bowls and mix the ingredients together. (an alternate way is to put rice and vegetable / protein ingredients into one cup. cover with another cup and then shake.)
- with mixed fried rice in first cup, use the bottom of the second cup to pack the fried rice and create shape. place a plate on top of the first cup and flip so the fried rice falls to the plate in a nice round shape. enjoy!
- put a scoop of rice in a small mixing bowl and give each kid a bowl.
1. daycare cooking project: Eggless Yang Zhou Fried Rice
2. resource Wikipedia: Yeung Chow Fried Rice