Lunches
Yangzhou Fried Rice
Ingredients
- - 600 g (3 cups) cooked, cooled long-grain rice (preferably day-old)
- - 3 large eggs, beaten
- - 100 g (3 1/2 oz) cooked shrimp, diced
- - 80 g (1/2 cup) cooked ham or char siu pork, diced
- - 60 g (1/3 cup) frozen peas
- - 1 carrot, finely diced
- - 3 spring onions, sliced
- - 3 tbsp vegetable oil
- - 2 tbsp light soy sauce
- - 1/2 tsp salt
- - 1/4 tsp ground white pepper
Method
- Heat 1 tbsp oil in a wok, pour in the beaten eggs, and scramble lightly until just set; remove and set aside.
- Add the remaining oil to the wok and stir-fry the carrot and peas for 2 minutes.
- Add the shrimp and ham, stir-frying for a further 1-2 minutes.
- Add the cold rice, breaking up any clumps, and stir-fry over high heat for 4-5 minutes until every grain is separated and heated through.
- Return the scrambled egg to the wok, add the soy sauce, salt and white pepper, and toss to combine.
- Stir through the spring onion just before serving.
Introduction: Yangzhou Fried Rice originates from the eastern city of Yangzhou and has become one of China's most exported culinary ambassadors.
Cultural Background: Yangzhou Fried Rice originates from the eastern city of Yangzhou and has become one of China's most exported culinary ambassadors. It showcases the technique of stir-frying day-old rice with a colourful mix of small diced ingredients until each grain is separate and glossy.
Tips: Day-old, chilled rice fries far better than freshly cooked rice, which tends to clump and turn mushy. Keep the wok very hot throughout for the characteristic 'wok hei' smoky flavour.
Variations: Add diced Chinese sausage (lap cheong) for extra richness. Swap shrimp for diced chicken for a different protein.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a hot wok or pan with a splash of oil, or microwave until piping hot.
Nutrition: Approx. 460 kcal, 20g protein, 16g fat, 58g carbohydrate per serving.
FAQs
Q: Why use cold, day-old rice?
A: Freshly cooked rice holds too much moisture and clumps when fried; chilled rice has dried out slightly, allowing each grain to fry separately.
Q: Can this be made vegetarian?
A: Omit the shrimp and ham, and add extra diced vegetables such as sweetcorn and mushroom.