Yangzhou Fried Rice
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By S C Moey
Recipe from Chinese Feasts & Festivals: A Cookbook
Ingredients
- 4 cups (400 g) cold cooked rice
- 1 tablespoon oil
- 2 spring onions, minced
- 1 tablespoon minced fresh ginger
- 4 oz (120 g) fresh medium shrimp, peeled and deveined, halved
- 1 cup (5 oz/150 g) fresh or frozen peas, blanched (5 minutes for fresh or 5 minutes for frozen)
- 2 eggs, beaten
- 1 teaspoon Shao Xing rice wine
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chicken stock
- 1/4 teaspoon sesame oil
- 1 Sprigs of coriander leaves (cilantro), to garnish
Instructions
- 1
Place the rice in a large bowl and use a spoon to break up the lumps and separate the grains. Set aside.
- 2
Heat the oil in a wok over high heat until hot. Stir-fry the spring onion and ginger until fragrant, about 30 seconds. Add the shrimp and blanched peas, and stir-fry until the shrimp turn pink. Reduce the heat to medium, add the eggs and scramble lightly.
- 3
Before the eggs are completely set, add the cooked rice. Increase the heat to high, toss and turn the rice very quickly with the spatula until the rice is heated through and the grains are well separated, 30 seconds to 1 minute. Season with the wine, soy sauce, salt and pepper and mix until well blended. Add half of the chicken stock and stir-fry for 30 seconds. Pour in the remaining chicken stock and continue stir-frying for another 30 seconds. Finally add the sesame oil to the fried rice, toss well and remove from the heat.
- 4
Transfer the fried rice to a serving platter, garnish with coriander leaves (cilantro) and serve immediately.
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