Yangzhou Fried Rice

Name: Yangzhou Fried Rice
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: Some MSG, optional; 400g Jasmine Rice, cooked, day-old, loosened; 120g Char Siu (Chinese Barbecued Pork), diced; 100g Shrimp, small, peeled and deveined; 2 large Eggs, beaten with a pinch of salt; 1 small Carrots, diced (about 70 g); 60g Green Peas, about 1/2 cup; 2 Scallions, finely sliced (whites and greens separated); 2 tbsp Peanut Oil, or lard; 1 tbsp Shaoxing Wine; 1 tsp Light Soy Sauce; 1/2 tsp Fine Salt, or to taste; 1/4 tsp Ground White Pepper; 1/4 tsp Sugar; 1/2 tsp Toasted Sesame Oil

Yangzhou Fried Rice is a fragrant, colorful wok-fried rice loaded with sweet-salty barbecue pork, plump shrimp, tender scrambled eggs and crisp vegetables — a comforting, restaurant-style dish that comes together quickly. Each bite balances savory soy and Shaoxing wine with a hint of toasted sesame oil and bright scallion freshness. It's perfect for using up day-old rice and makes a satisfying meal any night of the week.

Yangzhou Fried Rice is a fragrant, colorful wok-fried rice loaded with sweet-salty barbecue pork, plump shrimp, tender scrambled e... Show more

Traditional Chinese Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

30 min

Price

2,27 €

Calories

702 kcal

quick

easy

meal prep

one pot

Method

Prep the ingredients

Dice the Char Siu into small bite-size pieces if it isn't already diced. If needed, peel and devein the Shrimp, then pat them dry so they sear instead of steam. Dice the Carrots into small, even pieces, thinly slice the Scallions and keep the whites and greens separate, and break up the day-old Jasmine Rice with your fingers so the grains are loose. Beat the Eggs with a pinch of Fine Salt until smooth and evenly blended.

Mix the seasoning

In a small bowl, stir together the Shaoxing Wine, Light Soy Sauce, the remaining fine salt, Ground White Pepper, Sugar, and, if you want the extra savoriness, a small pinch of MSG. Stir in Toasted Sesame Oil at the end so it stays fragrant, and whisk until the sugar dissolves into the liquid.

Heat the pan

Set a large skillet over medium-high heat and let it get properly hot. Add the Peanut Oil (or lard) and swirl to coat the pan; when the oil looks shimmering and fluid, you're ready to cook.

Scramble the eggs

Pour in the beaten eggs and stir just enough to form soft curds. Cook until they are barely set, about 1 minute, then slide them onto a plate while they are still tender.

Stir-fry the fillings

Add the shrimp to the hot pan and stir-fry for 1 minute, then toss in the char siu, carrots, and scallion whites; keep everything moving. Add the Green Peas and cook for 2 minutes more, just until the shrimp are opaque and the vegetables stay bright.

Finish the rice

Add the rice and break up any clumps with your spatula, then pour the seasoning around the edge of the pan and toss for 2 minutes until every grain is evenly coated and lightly tinted. Fold the eggs back in, scatter over the scallion greens, taste, and add a little more fine salt if needed. Serve right away while the rice is hot and fragrant.