Yangzhou Fried Rice
The ultimate Chinese fried rice — fluffy jasmine rice grains stir-fried to golden perfection with shrimp, char siu pork, green peas, eggs, and scallions.
Ingredients
Rice & Proteins
- 4 cups day-old cooked jasmine rice (cold)
- 150g shrimp, peeled and deveined
- 150g char siu (Chinese BBQ pork), diced
- 3 large eggs, beaten
Vegetables & Seasoning
- 1/2 cup green peas, blanched
- 1/2 cup bamboo shoots, diced
- 3 spring onions, sliced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp light soy sauce
Instructions
Prep Rice
Gently break up any lumps in the cold day-old rice using your hands. Day-old rice is drier, preventing the fried rice from turning mushy.
Stir-fry Shrimp and Pork
Heat 1 tablespoon of oil in a wok. Add the shrimp and diced char siu. Stir-fry for 2 minutes until the shrimp turn pink. Remove and set aside.
Scramble Eggs
Add remaining oil to the wok. Pour in the beaten eggs and stir quickly to scramble them into tiny soft curds.
Stir-fry Rice
Add the cold rice to the wok. Toss and stir-fry over high heat, pressing gently to heat the grains through and coat them with egg (about 3-4 minutes).
Combine & Season
Add back the cooked shrimp, pork, green peas, and bamboo shoots. Season with salt, white pepper, and light soy sauce. Toss continuously for 2 minutes. Stir in green onions and serve hot.
Nutrition Facts
* Based on a 2,000 calorie diet.