Yangzhou Fried Rice

Name: Yangzhou Fried Rice
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g day-old rice; 2 eggs; 80 g shrimp; 80 g char siu — diced; 50 g peas; 2 scallions; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 rice

Yangzhou Fried Rice, named after its city of origin in Jiangsu Province, is a beloved staple often enjoyed during family meals or casual gatherings. This home-cooked version reflects the traditional approach with its generous use of fat and salt, a nod to the way Yangzhou cooks have perfected the dish over generations. It's a dish meant to be shared, embodying the communal spirit of Chinese dining.

Each bite is a delightful mix of textures and flavors — the tender shrimp and char siu mingle with the softness of peas and the subtle crunch of scallions, all enveloped by the fragrant embrace of day-old rice. The eggs add a silky richness, binding the ingredients together in harmony. Seasoned just right, this fried rice offers a comforting and satisfying experience.

Ingredients

400 gday-old rice
2eggs
80 gshrimp
80 gchar siu — diced
50 gpeas
2scallions
2 tbspoil
to tastefine sea salt

Method

Begin by preparing your ingredients: finely chop the 2 scallions and set them aside. Dice the 80 g of char siu into small, bite-sized pieces. Peel and devein the 80 g of shrimp, then pat them dry with a paper towel to remove excess moisture. Crack the 2 eggs into a bowl, beat them lightly, and season with a pinch of fine sea salt.
Heat a large wok or a non-stick frying pan over medium-high heat and add 1 tablespoon of the oil. Once the oil is shimmering, pour in the beaten eggs. Allow them to cook undisturbed for a few seconds until they start to set, then gently scramble them with a spatula. Remove the eggs from the pan while they are still slightly runny, as they will finish cooking later.
In the same pan, add the remaining 1 tablespoon of oil. Add the chopped scallions and cook for about 30 seconds until they release their aroma and become slightly softened. Add the shrimp to the pan and stir-fry until they turn pink and opaque, indicating they are cooked through.
Add the diced char siu and 50 g of peas to the pan, stirring them into the shrimp and scallions. Cook for another minute until the peas are bright green and the char siu is heated through.
Increase the heat to high and add the 400 g of day-old rice to the pan. Break up any clumps with your spatula, ensuring each grain is separated and coated with the oil. Stir-fry the rice for 3-4 minutes until it is heated through and starts to take on a light golden color.
Return the scrambled eggs to the pan, breaking them up into smaller pieces as you mix them into the rice. Stir everything together until the eggs are fully incorporated and the rice is evenly mixed with the other ingredients.
Taste the fried rice and add fine sea salt as needed, keeping in mind that the char siu may already be seasoned. Once the flavors are balanced to your liking, transfer the Yangzhou Fried Rice to a serving dish and enjoy it while hot, sharing it with family or friends.