Classical Chinese Fried Rice - Yang Zhou Chao Fan

1 lb cooked rice, cold, preferably from yesterdays leftover. Cold rice is not so sticky.
2 eggs
2 oz. Cantonese roast pork (cha xiu)
2 oz. shelled and deveined cooked shrimp
1 tsp chopped fresh coriander leaves
7-8 drops dark soy sauce
1/2 tsp light soy sauce
1/4 tsp salt
3 Tbsp oil
4 oz. chicken broth

Break up the lumps and try to separate cooked rice into individual grains Dice roast pork Beat eggs Heat iron wok till smoking hot Swirl a ladle of cold oil in the wok to coat the inside evenly Pour off the oil Add 2 Tbsp oil to wok Pour in the beaten egg Before the eggs are completely set put in the rice, then the roast pork and the fresh coriander Toss and turn the rice very quickly for about ten seconds with spatula Add the salt, light and dark soy sauce Toss and turn the rice very quickly for about another ten seconds When you see some the rice grains jumping up and down in the work, meaning the rice is really hot add half the broth Toss quickly for another ten seconds, and add the other half of the broth. Add another Tbsp oil and toss for a further 3 seconds. - rec.food.recipes/elly (egad)/1999