Yangzhou Fried Rice

Yangzhou Fried Rice (扬州炒饭)

A classic Chinese fried rice from Yangzhou, prized for its distinct, separate grains and restrained seasoning. Day-old rice is wok-tossed with egg, shrimp, char siu and peas.

Prep

20 min

Cook

8 min

Total

28 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) cooked jasmine rice, day-old, thoroughly chilled; fresh rice clumps
• •150 g (5 oz) raw shrimp, peeled and deveined, roughly chopped
• •120 g (4 oz) char siu pork, Chinese barbecued pork, diced 5 mm
• •100 g (3½ oz) frozen peas, thawed
• •3 large eggs, lightly beaten
• •3 stalks scallions, white and green parts separated, thinly sliced
• •15 g (½ oz) ginger, finely minced
• •30 ml (2 Tbsp) soy sauce, light Chinese soy
• •5 ml (1 tsp) dark soy sauce, optional, for color
• •3 g (½ tsp) white pepper, ground
• •5 g (1 tsp) salt, to taste, or null
• •45 ml (3 Tbsp) neutral oil, peanut or canola, divided
• •2 ml (½ tsp) sesame oil, optional, finished at the end

Steps

1. 1 Pat the shrimp dry with paper towels. Pat the chilled rice well, breaking up any clumps with wet fingers so the grains are loose.
2. 2 Heat 15 ml (1 Tbsp) of the neutral oil in a seasoned carbon-steel wok over high heat until just smoking. Add the shrimp and stir-fry 45–60 seconds, until they curl and turn pink but are not yet fully cooked. Transfer to a plate.
3. 3 Add 15 ml (1 Tbsp) oil to the wok, swirl, then pour in the beaten eggs. Let them set for 10 seconds, then gently scramble into soft curds. Tip the eggs out onto the plate with the shrimp.
4. 4 Add the remaining 15 ml (1 Tbsp) oil to the wok. Add the ginger and the white parts of the scallions and stir-fry 15 seconds until fragrant.
5. 5 Add the diced char siu and stir-fry 30 seconds to warm through and lightly caramelize the edges.
6. 6 Add the rice and stir-fry, tossing and pressing against the wok, for 2–3 minutes, until the grains are hot and separated and any soft clumps have broken up.
7. 7 Return the shrimp and any juices, the eggs, and the peas to the wok. Toss to combine and heat through, about 1 minute.
8. 8 Season with the light soy sauce, dark soy (if using), white pepper and salt. Toss briskly for 30 seconds so the seasoning coats every grain evenly.
9. 9 Remove from the heat, scatter over the green scallions and drizzle with the sesame oil. Toss once more and serve immediately.