Curry version of Yangzhou fried rice 咖哩版揚州炒飯

[Ho Kwok Leung]

Preface
In fact, it is a combined version of Xingzhou fried rice and Yangzhou fried rice.

Ingredients
white rice
Barbecue pork
fresh shrimp
Carrot cubes
diced onion
egg
diced green onion (chopped green onion)

seasoning
Kuan Yick Wah Kee Oil Curry
Salt
Light soy sauce/Maggi

Cooking methods
1. One husk of rice, wash the rice, use about 70% of the rice husk water, cook the rice until it becomes loose after cooking.
2. Dice the carrots, dice the barbecued pork, sear the fresh shrimps, peel and dice them, and dice the green onions.
3. Carrot cubes, boiled in water
4. Heat the pot until green smoke comes out, add oil, there is enough oil left, add eggs and rice
5. Add carrot dices, onion dices, barbecued pork dices, and shrimps
6. Add seasoning oil, curry, salt, light soy sauce/Maggi, stir-fry all seasonings
7. Add the chopped green onions and stir-fry over high heat for a few times until done.

Cooking commentary

Claypot rice
It is difficult to fry rice on the stove at home, so the only way to solve the problem is to use a rice cooker.
The water consumption of each rice is different. You need to check the rice packaging. Many packages have instructions.
But the packaging of my rice was sent to the trash can, so I have to test the water consumption myself.
After the rice is cooked, be sure to use the rice shell to loosen it immediately, otherwise the rice will turn into a cake after drying up, and it will be difficult to fry when frying.
If the cooked rice is too wet, it will be difficult to stir-fry and the rice will look stale.

Hong Kong restaurant practices
After washing the rice, you will add some cooking oil and steam it in the steamer. This will make it easier to fry, but in many cases, the fried rice will be too oily.

Hong Kong tea restaurant recipes
Most of them use rice one to one water and steam it in a steaming cabinet. Many of them don’t know how to wash the rice because of time and manpower constraints.

About using overnight meals
“According to an article by the British National Health Service, uncooked uncooked rice originally contained Bacillus cereus spores, which can cause food poisoning, and if cooked rice is left at room temperature for a long time, the bacteria will continue to survive. It also has the potential to produce toxins, which may cause vomiting or diarrhea after eating. Even if you reheat it in a microwave, these bacteria cannot be eliminated. Therefore, if you don’t finish the cooked rice, you must put it in the refrigerator as soon as possible.”
Information comes from the Internet
Therefore, it is not recommended to use overnight meals.

egg
Hong Kong restaurant
Some restaurants add sunset yellow or red food coloring to the eggs in order to make the fried rice look golden and save costs. I forgot the number.
If you really want it to look golden, you can just use egg yolks to fry it, or use Hubei large eggs to fry the rice.

Shrimp
It is recommended to use boiled shrimp after peeling the shell.
Generally, tea restaurants and restaurants use frozen shrimps.
However, chemicals are used in frozen shrimps, which makes the shrimps elastic when eaten and increases the weight of the shrimps (uh, scale)
Generally, the frozen shrimps we receive are always rinsed with water to wash away the chemical smell.
It is not recommended for health reasons. If you want to save money, you can choose to boil shrimps that were dead on the day in the market, or use cold shrimps.

Barbecue pork
Generally, tea restaurants and restaurants use overnight barbecued pork.

前言
其實就是星洲炒米和揚州炒飯的合體版

食材
白飯
叉燒
新鮮蝦仁
紅蘿蔔粒
洋蔥粒
雞蛋
蔥粒（蔥花）

調料
冠益華記油咖哩
鹽
生抽/美極

烹飪方法
1.一殼米，洗米 ，約七成的米殼水，煲飯，煲熟後搞到鬆散
2.紅蘿蔔切粒，叉燒切粒，新鮮蝦灼熟後，剝殼切粒， 蔥切粒
3. 紅蘿蔔粒，汆水
4. 把鍋燒熱至冒出青煙，下油，剩下足夠油，下雞蛋，白飯
5.下紅蘿蔔粒，洋蔥粒，叉燒粒，蝦仁
6. 放入調料油咖哩，鹽, 生抽/美極，炒均調料
7. 放入蔥花，大火略炒幾下後完成。

烹飪解說

煲飯
在家裏的爐具難以炒乾米飯，所以只能夠在煲飯上解決問題
每一隻米的用水量都不同，要看一下米的包裝，好多包裝都有說明
但我這個米的包裝給我送去垃圾桶，所以用水量要自己試
飯煲熟後一定要第一時間用飯殼整鬆散，要不然米飯收乾水份後會變成一塊餅的狀態，炒的時候會好難炒。
如果煲飯出來的效果太濕的話，會好難炒散，飯會黐到一舊舊。

香港酒樓做法
洗米後會加入一些食油入蒸櫃蒸，這樣會容易炒好多，但好多時，炒出來的飯都會好多油

香港茶餐廳做法
多數都是米飯一對一的水，去蒸櫃蒸，好多都不會洗米，因為時間和人手緊張

關於使用隔夜飯
“根據英國國家衛生局文章指出，未煮熟的生米原先已含有可致食物中毒的蠟樣桿菌孢子（Bacillus cereus），而煮熟後的米飯長時間放在室溫，細菌便會繼續存活，並且有機會製造毒素，進食後或會令人出現嘔吐或腹瀉等情況，即使用微波爐翻熱亦無法消滅這些細菌。因此，煮熟的米飯吃不完，一定要盡快放入雪櫃。”
資料來源於網絡
所以不太建議使用隔夜飯。

雞蛋
香港酒樓
有一些酒樓為了炒飯好看，看上去金黃色，和節省成本，會再雞蛋上面加入食用色素日落黃，或者紅色,編號我忘記啦
如果真係要看上去金黃色可以只用蛋黃炒，或者用湖北大蛋炒飯

蝦仁
建議使用白灼蝦剝殼後的蝦仁，
一般茶餐廳和酒樓，都使用急凍蝦仁，
但急凍蝦仁是使用化學劑，令到蝦仁食上去會彈牙和增加蝦仁的重量(呃秤）
一般我們來貨的急凍蝦仁都是用水一直沖清，為了沖走化學味
為健康著想不建議使用，如果想慳錢可以選擇街市上當日死掉的蝦來白灼，或者冷鮮的蝦

叉燒
一般茶餐廳酒樓使用的都是隔夜叉燒