【國宴大師•揚州炒飯】炒得蹦起來！每一粒米飯都裹上蛋黃，色澤金黃誘人

Dice shrimp, ham, carrots, pre-soaked dried shiitake mushrooms, and scallions separately and set aside.
Marinate shrimp with salt, cornstarch, and a little oil.
Prepare a pot of boiling water with a little salt. Blanch the shiitake mushrooms and carrots until cooked, then remove them. Blanch the shrimp for 1 minute and remove them.
In a bowl, combine 1.2 jin (approximately 600g) of cooked rice and 3 egg yolks, and mix well.
Heat oil in a wok, stir-fry the rice until fragrant, and remove it. Add a little more oil to the wok, sauté the scallions until fragrant, then add 2 beaten eggs and stir-fry. Add the shrimp, ham, carrots, and dried shiitake mushrooms, stir-fry until fragrant, then add the rice.
Season with 6g salt, a little MSG, and pepper. Drizzle a little chicken broth along the edge of the wok and stir-fry over high heat until the moisture evaporates. Done!

Inherited techniques, without reservation!

Lao Fan Gu (Old Rice Bone) was founded by State Banquet Masters Zheng Xiusheng (deceased) and Sun Lixin.

Grandpa Zheng Xiusheng (deceased): National Model Worker, Lifetime Achievement Award of Chinese Culinary Master;
Second Uncle Sun Lixin: Recipient of the National May 1st Labor Medal, one of the Top Ten Famous Chinese Chefs of the Ministry of Commerce;
Masters Liu Jianmin, Hu Taosheng, Hou Yurui, Xu Meng, and Zheng Shaowu have successively joined Lao Fan Gu,