Yang chow has many versions, most of it using ordinary vegetables or leftover meals. Re-cooking it to make something special.
6 pieces Chinese Sausage diced
0.25 cup Chives chopped
4 cups Cooked Rice cold
200 grams Shrimp peeled and deveined
1 cup Sweet Peas
2 beaten lightly Eggs
0 Salt and Pepper
2 tablespoons Soy Sauce
2 tablespoons Oil
2 cloves minced Garlic
1 small chopped Onion
How to Cook
1. In large bowl, separate cold rice using a fork.
2. In a wok, heat oil and cook peas, onion, and garlic until onions are translucent. Add shrimp and continue to cook for 1 minutes. Add chinese sausage and cook for 2 minutes. Take it out, but keep warm.
3. Add more oil in the wok, cook scrambled eggs with salt and pepper. Take it out and break into tiny pieces. Add it to the bowl of warm sausage and shrimp.
4. Add more oil in the wok and add rice, cook for a few seconds just until some parts of the rice becomes crispy, add soy sauce and the bowl of sausage, eggs, and shrimp. Gently toss all ingredients together. Season with salt and pepper.