Cơm Chiên Dương Châu

Ingredients(for 1 medium bowl (about 300g per serving))

• 2 cups Cooked jasmine rice (cơm nguội (day-old rice preferred))
• 2 Large eggs (beaten)
• 100g Shrimp (peeled and deveined)
• 70g Lean pork loin (finely diced)
• 1/2 medium Carrot (diced)
• 1/3 cup Green peas (fresh or frozen)
• 2 stalks Scallions (sliced)
• 2 cloves Garlic (minced)
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Vegetable oil (can use canola or sunflower)
• 1/4 teaspoon Ground white pepper
• 1 tablespoon Cilantro (chopped, for garnish) - optional

Instructions

1. 1

   Prepare all ingredients: dice the pork and carrots, slice the scallions, and mince the garlic. Beat the eggs in a small bowl.

   5 minutes

   Using day-old rice prevents stickiness and gives a better fried rice texture.

2. 2

   Heat half the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the beaten eggs, swirl to make a thin omelet, cook until just set, then remove and slice into strips.

   3 minutes

   Cook eggs quickly on high heat to keep them soft.

3. 3

   In the same pan, add the remaining oil. Sauté the garlic until fragrant, then add diced pork and cook until lightly browned. Add shrimp and continue stir-frying until pink and cooked through.

   4 minutes

   Avoid overcooking shrimp to keep them juicy.

4. 4

   Add carrots and peas, stir-fry for 2-3 minutes until just tender.

   3 minutes

   Cut vegetables uniformly for even cooking.