Yeung Chow Fried Rice

1. Transfer the cold rice to a bowl and break the grains apart with your hands and set aside.
2. Heat a wok or wide-mouthed pan over a high heat. When the pan gets very hot, add 1 tbsp. vegetable oil and swirl to grease the entire bottom of the pan.
3. Heat the oil until very hot and add garlic and onions. Cook until onions have softened.
4. Add Chinese sausages to the pan and cook for 2-3 minutes or until heated through.
5. Add shrimp to the pan and cook until they change colour to pink and get firm.
6. Add peas to the pan and sauté for 1 minute or until they are heated through.
7. Transfer the sausage, shrimp and vegetable mixture to a plate and keep warm.
8. In the same pan add the remaining 1 tbsp. oil and heat it until almost smoking.
9. Add rice to the pan, spread them over the entire surface and cook for 45 seconds or until they start sizzling.
10. Toss the rice a few times to redistribute, until they are heated through.
11. Add the sausage, shrimp and vegetable mixture to the rice along with green onions and soy sauce. Toss the mixture gently to combine everything.
12. Make a well in the rice and crack both eggs in it. Let the eggs set for 30-40 seconds and then break them with the back of the spoon.
13. Season with salt and a liberal amount of black pepper, and let it cook for 1-2 minutes.
14. Toss the rice to mix everything and serve hot.

Trivia

 This dish is one of the most well-known dishes of the Jiangsu province and dates back to the Qing Dynasty on China. It was invented by Yi Bingshou (1754-1815) and was named after Yangzhou as Yi was the regional magistrate of the city.