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Sun Ya Fried Rice

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“This recipe is from my favorite cookbook, Madame Wong's Long-Life Chinese Cooking, with a few changes by me. The name comes from the Sun Ya restaurant in Shanghai where a chef developed this recipe. This is a very flexible recipe - you can use just about any leftover meat in this, though I've listed just shrimp, chicken and pork. I made this with leftover duck meat once and it was delicious!”

Ingredients Nutrition

  • 6 teaspoons peanut oil
  • 2 eggs, beaten and mixed with
  • 12 teaspoon salt
  • 2 green onions, sliced
  • 2 dried black mushrooms, soaked in hot water 20 minutes,remove stems and diced
  • 1 12 teaspoons sherry wine
  • 4 cups cold cooked rice
  • 12 teaspoon salt
  • 12 cup cooked diced chicken
  • 12 cup cooked diced roast pork
  • 2 teaspoons chicken stock
  • 2 teaspoons soy sauce
  • 12 cup fresh shelled small shrimp, halved
  • 14 cup frozen peas, blanched in boiling water for one minute and rinsed in cold water


  1. Heat 2 tablespoons of oil in a wok or large skillet; when very hot, pour in beaten eggs and scramble briskly with a spoon; remove and set aside.
  2. Heat 2 tablespoons of oil in same pan; stir-fry onions and mushrooms; add sherry and stir-fry 10 seconds; remove and set aside.
  3. Heat 2 tablespoons of oil in the same pan; add rice and stir-fry, breaking up the lumps with spoon; add salt.
  4. Continue stirring until rice becomes hot; pour in chicken, pork, onion/mushroom mixture and scrambled eggs; stir-fry to mix well and heat.
  5. Add stock to moisten mixture, add soy sauce, shrimp and peas.
  6. Stir-fry until heated thoroughly and shrimp is cooked.

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