Hong Kong Style Sin Chew Fried Rice
1.
First wash the chives and cut into small sections, wash the sprouts, blanch the shrimps and refrigerate for 30 minutes (must be used for spring teeth, if you don't like the taste of spring teeth, you can leave it) appropriate amount of curry powder.
2.
The rice noodles need to be blanched in advance and soaked in cold water. The white vinegar I choose is homemade vinegar. The ratio of sugar to vinegar is 1:1, and the ratio of chopped green onion to curry powder is also 1:1.
3.
Stir fragrant barbecued pork and shrimp over low heat.
4.
After sautéing, shovel the shrimp and char siu to one side, put an appropriate amount of curry on the other side of the pot and stir until fragrant.
5.
Slowly fry the curry aroma. (Never use big fire)
6.
When the curry is full of aroma, slowly add water to adjust the curry powder to a uniform and non-lumpy curry sauce.
7.
Add rice noodles and stir fry evenly.
8.
Add chopped green onion, chives, sprouts, sugar and mix well. Finally, add white vinegar and stir-fry evenly, then turn off the heat.
9.
A fragrant Xingzhou fried rice is ready.
