Yung Chow Fried Rice

After the lame for a plate of Yung Chow Fried Rice I had at an Dublin Chinese restaurant, it was a relief to be able to eat something more wholesome and authentic from my own kitchen. Now, I have never thought my homecooked fried rice could ever compare with one from a restaurant, mainly because of the inability to re-create the wok-hei taste from the home. However, on this occassion, I must honestly say that I have won! Ok, so it was compared to a really bad restaurant, but nevertheless, it was a restaurant!

This is probably as authentic a dish of fried rice you will ever find, made from mainly leftovers, and in this case, also mostly natural ingredients without the use of shop bought cooking sauces. I dont know what its like in the supermarkets in the far east, but here in the UK, you can get all sorts of cooking sauces, including sauce for fried rice, chow mein and even soy sauce for steamed fish. Sometimes I wonder what goes into these sauces, as they defeat the notion of these dishes completely by adding artificial flavouring to them.

This dish made from leftover homemade char siu therefore not red in colour), leftover plain roast chicken and some frozen cooked prawns. The spring onions used to garnish it is also homegrown. See picture below. Cooked in a well seasoned wok, therefore no need to use too much oil. So, in terms of health, homecooked is definitely best!

I dont know if it looks appetizing to you folks, but I am still learning my photography and this is one of the first few photos I have ever taken with blurred background. What do you think?