AUTHENTIC YANGZHOU FRIED RICE (CHAO FAN)
Yangzhou fried rice is the most popular fried rice dish from China and is made with simple ingredients. This quick and easy authentic Yangzhou fried rice recipe only takes 15 minutes total and tastes as good as restaurant fried rice!
Provided by Sierra Park
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Make sure all of your ingredients are prepared ahead of time. Beat the eggs together in a bowl and add salt to taste. Using your hands or a spoon, break up the refrigerated rice so that most of the individual grains are separated
- Heat up a wok or large pan over medium-high heat and add 1 tablespoon of oil. Swirl around the pan and heat until just smoking. Add the carrots and peas and cook for 1-2 minutes
- Add the shrimp to the wok. Season with a generous amount of salt. Cook for 30 seconds while stirring constantly to ensure the shrimp all get evenly cooked. Remove from heat and pour the peas, carrots, and shrimp into a bowl
- Return the wok to the heat and add 1 tablespoon of oil. Swirl around to coat the bottom of the wok and heat again until just smoking. Add the rice and cook for 1-2 minutes. Be sure to be stirring and tossing the rice continuously
- Make a hole in the middle of the rice and add the remaining 1 tablespoon of oil. Pour the eggs into the hole and cook for 30 seconds while stirring. Mix the egg and rice together and cook while stirring and tossing for another minute until the egg is mostly cooked
- Add the char siu and cook for 1 minute. Add the peas, carrots, and shrimp back to the wok along with the soy sauce and pepper and cook for 2 minutes, stirring and tossing continuously
- Turn off the heat and add the chopped scallions. Mix well and serve warm!
Nutrition Facts :
YANGZHOU FRIED RICE
Provided by Shirley Cheng
Categories Wok Egg Mushroom Rice Side Stir-Fry Lunar New Year Ham Shrimp Pea Dairy Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- In medium saucepan over high heat, combine rice and 1 1/4 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with large fork or chopsticks, then cool. (Rice can be made ahead and refrigerated, covered, up to 2 days.)
- In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish). Add shrimp and stir-fry until shrimp are pink and cooked through, 2 to 3 minutes. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes. Garnish with remaining scallions and serve.
NOBLE HOUSE YANGZHOU FRIED RICE
This wonderful recipe is from my local Chinese restaurant. The recipe was invented by the Qing dynasty's Yi Bingshou (1754-1815) and the dish was named Yeung Chow (Yangzhou) fried rice since Yi was once the regional magistrate of Yangzhou.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- If using, soak the dried shrimp in hot water in a small bowl for 20 minutes, then drain and set aside.
- In a small bowl, combine the ketchup and chili sauce and set aside.
- Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
- Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more.
- Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Season the mixture with the light soy sauce, salt and pepper.
- At the very end, add the sesame oil and spicy ketchup sauce, stirring very well. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.
Nutrition Facts : Calories 308.9, Fat 12, SaturatedFat 2.6, Cholesterol 139.5, Sodium 694.9, Carbohydrate 39.6, Fiber 4, Sugar 5.2, Protein 10.8
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