Yang Chow Fried Rice (Pinoy Style)

Method

1. In a pan, heat a little oil over medium heat, pour in the beaten eggs and cook into a thin omelette. Remove, roll up and slice into thin strips; set aside.
2. In a wok, heat the remaining oil and sauté the minced garlic and chopped onion until fragrant.
3. Add the diced Chinese sausage or ham and fry until the fat renders and the edges are lightly crisp.
4. Add the shrimp and cook just until they turn pink and opaque, about 1–2 minutes.
5. Stir in the green peas and diced carrots and cook for another 2 minutes.
6. Add the day-old rice, breaking up any clumps, and toss well. Season with soy sauce, a little salt if needed and freshly ground pepper.
7. Fold in the sliced egg omelette and spring onions and stir fry for another 2 minutes until everything is hot and well combined.