Yang Chow Fried Rice

1 tbsp light sesame oil
1 tbsp minced fresh ginger
4 cloves garlic, minced
1 small red bell pepper, finely diced
1 small red onion, finely diced
1 cup peas, blanched
1 cup diced ham (1/2 lb)
1/2 pound shrimp (16-20 count), peeled and deveined
3 eggs, beaten and scrambled in large curds
4 cups cooked jasmine rice (completely cooled)
2 scallions, white and green parts, thinly sliced
1 tsp Sweet Spice Mix
1 tsp kosher salt *see below
1/2 tsp cracked black pepper


Place a wok or skillet over medium-high heat, and when it is hot, add the oil. Add the ginger and garlic and cook until lightly caramelized, about 1 minute. Add the bell pepper and red onion, and cook for 2 minutes. Add the peas, ham, and shrimp and cook, stirring constantly, for 2 to 3
minutes. Add the eggs and rice and keep things moving; don't let the rice stick to the sides of the pan. Add the scallions, Sweet Spice Mix, salt, and pepper, continuing to stir until heated throughout, 3 to 4 minutes. Serve immediately.

Sweet Spice Mix

2 tbsp coriander seeds
1 tbsp star anise pods (or less)
1 tbsp Szechuan peppercorns

Place the spices in a dry skillet and cook over medium heat until they are lightly toasted, 2 to 3 minutes. Allow to cool, and then transfer to a spice grinder. Grind until smooth. This stores well in an airtight glass or plastic container for up to 3 months.

-Stan Frankenthaler, The Occidental Tourist