Yangzhou Fried Rice
Jiangsu Cuisine (Su Cuisine), also called Huaiyang Cuisine. The classic dish of the city of Yangzhou. According to legend it was brought into Yangzhou by general Yang Su of the Sui Dynasty (581-618), who liked eating 'suijin rice' (egg fried rice). Served as a must-have dish before dessert in Chinese feasts.
⏱️ Prep: 5 min🍳 Cook: 10 min
Ingredients
| 2 | Eggs | |
| 150 g | Pork, ham or Lap cheong dry Chinese sausage | |
| 125 ml | Carrot | |
| 20 g | Shelled shrimp | |
| 125 ml | Small peas | |
| 125 ml | Corn | |
| 500 ml | Cooked rice (2 bowls) | |
| 2 | Green onions, chopped | |
| 1 tsp | 5 ml | Salt |
| 60 ml | Peanut or vegetable oil |
Instructions
Chef's Note: Day-old rice is necessary because freshly cooked rice is too sticky; leftover rice is perfect. Eggs are scrambled before being mixed with the fried rice. Other variations include cooked diced cured sausage, shrimp, ham, green beans, carrots, peas, corn, bamboo shoots and green onion.
- Peel and clean the carrot. Dice into 1 cm cubes. Dice the pork.
- Clean the green onions and chop them into small pieces.
- Crack the eggs in a bowl and whisk. Pour the eggs into a pan with a dash of vegetable oil and stir-fry for 10 seconds until the eggs are done. Transfer the fried eggs to a bowl and cut them into rough chunks using your chopsticks.
- Oil a wok and stir-fry the green onion, carrots, corn, green peas and shrimps for 1 minute. Add some salt and stir-fry for 10 seconds. Add the diced pork and stir-fry for another minute.
- Add the cooked rice and stir-fry for 2 minutes.
- Add the eggs at the last minute and stir-fry over a low flame for another 10 seconds just to warm them. Mix well and serve immediately.