Fried Rice with Taro

　

Ingredients：
Taro	150g	Preserved Dry Shrimp	40g
Pork (chopped)	80g	Egg (beat)	3
Rice	4 bowl	Spring Onion (chopped)	3 tbsp
Red Chili (chopped)	1 tbsp	Wine	1/2 tbsp

　

Marinade：
Sugar	1/2 tsp	Corn Flour	1 tsp
Light Soya Sauce	2 tsp

　

Seasonings :
Light Soya Sauce	3tbsp	Oyster Sauce	1tbsp
Black Pepper	Some

　

Method：
1.	Chop taro into small cubic and steam for about 5 mins, let cool.
2.	Add 2/3 tsp of salt in egg, beat well and then fry for later use.
3.	Heat up some oil to saute red chili and dry shrimp, add in the pork and fry for a while.  Then add in some wine and keep frying till the is almost done, dish up for later use.
3.	Heat up some oil to fry rice over medium heat, change into high heat and add in 1/2 tbsp of wine.  Mix in the taro and seasonings well together with the rice.  Add in the pork mixture and fry for a while.  Add in the egg and spring onion and mix well.  Serve hot.

　

Gist：
1.	Control the time when steam the taro, and remember to let it cool before use.  Otherwise it will be mashed with the rice and taste no good.
2.	Better cook the rice one night before, otherwise make sure the fresh cooked rice is already cool before fry.