Yang Chow Fried Rice

Bring water and salt to a boil, add rice, cover and steam for 10 minutes. Turn off the heat, leave covered and allow to sit for 20 minutes.
The rice should be cold when added to the wok.

I use a 12 inch saute pan. I pour the whipped eggs into the pan and sort of form a crepe. I actually like the egg to take on some color, although, this is not traditional. After the egg is set, I give it a quick flip, then let it cool a bit before cutting it into julienne strips.

dice the veggies, meat, and shrimp into pieces approximately the same size.
Combine the rice wine, soy sauce and chicken broth in a cup.

heat the oil in the wok, until very hot. add the carrots and mushrooms. Cook for apx. 3 minutes. Add the chicken and BBQ ham, cook for apx. 3 minutes. Add Shrimp, and cook for apx. 2 minutes. Add soybeans, and saute for 1 minute. Add the garlic, ginger, and green onions and saute for one minute. Add rice, and mix with the veggies and meat. Add the soy sauce mix, and stir until the rice is heated through and the sauce is mixed in. Add the peas and Julienne eggs. Off the heat, add the lettuce, then serve