Stir-fried rice in the style on yangzhou recipe

Ingredients

• 4 oz Lard (you can substitute peanut oil, if desired)
• 6 oz Shrimp, peeled, deveined, and cut into ¼-inch pieces
• 5 Large Eggs, beaten
• ¼ tsp Salt
• ¼ tsp Salt
• 2 oz Rice Wine
• 1 oz Oyster Sauce
• 1 Tbsp Sesame Oil
• 1 tsp Sugar
• 1 tsp Salt
• 1 oz Fresh Ginger, minced
• ½ oz Garlic Cloves, minced
• 6 oz Cantonese Roasted Pork (called Char Sui you can substitute another roasted pork, if this is unavailable; the char sui recipe is included in this chapter, if needed)
• 1 recipe of Cooked Rice (called Fan, this chapter), cooled to room temperature
• 1 bunch Scallions, sliced thin on a bias

1. Place a wok over a wok ring on a burner and turn the heat to a high flame; add ½ of the lard to the wok.
2. Once the lard just begins to wisp smoke, add the shrimp and stir-fry for about 30 seconds or until all of the shrimp pieces turn pink. Remove the wok from heat; remove the shrimp and set them aside.
3. Pour off any excess fat in the wok, set it aside, and return the wok to the heat.
4. Combine the beaten eggs and the salt; once the wok is hot, add the eggs and quickly stir-fry them until they are just cooked. Once again, remove them from the wok and set them aside. Cut the eggs into small strips.
5. Combine the soy sauce, rice wine, oyster sauce, sesame oil, salt, and sugar, and set aside.
6. Return the wok to the wok circle, and add the remaining lard to the wok; place over a high flame to heat.
7. Once the wok begins to release wisps of smoke again, add the ginger and stir-fry for 5 seconds. Next, add the garlic; stir-fry for 5 seconds before adding the pork.
8. Once the pork has stir-fried for a minute or so, add the shrimp, the rice, the cut eggs, and the sauce, all while stir frying to keep the ingredients from sticking to the bottom.
9. Add the scallions and any lard that was poured off from stir frying the shrimp; serve immediately.