Yangzhou Fried Rice
Golden, separate grains of rice tossed with egg, shrimp, ham and sweet peas. A light, colorful fried rice seasoned with salt and white pepper rather than soy sauce.
ChineseFood
15 minPrep
10 minCook
25 minTotal
EasyDifficulty
Ingredients
Method
- Break up any clumps in the cold rice with your fingers so the grains separate.
- Blanch the peas and carrot in boiling water for 1 minute and drain well.
- Heat 1 tablespoon of oil in a wok and softly scramble the eggs. Break them into small pieces and set aside.
- Add the rest of the oil and turn the heat to high. Add the rice and stir-fry for 3–4 minutes, pressing out any lumps, until the grains are hot and start to jump in the pan.
- Add the shrimp, ham, vegetables and egg, season with salt and white pepper, and toss for 1–2 minutes.
- Stir in the scallions and serve hot.
Tap an ingredient or step to tick it off as you cook.
Tips
- Day-old rice is drier, so the grains stay separate instead of turning mushy.
- Keep the heat high and the wok moving: you want the rice to fry, not steam.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.