YANGZHOU FRIED RICE RECIPES RECIPES

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YANGZHOU FRIED RICE (????) | MADE WITH LAU



Yangzhou Fried Rice (????) | Made With Lau image

Learn how to make this classic fried rice dish at home!

Provided by Made With Lau

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 14

2 cups Thai rice
1.5 cups water
2 oz carrot
2 oz peas
5 oz char siu
4 oz shrimp
2 egg
2 scallions
0.5 tsp salt
2 tbsp light soy sauce
2 tbsp oil
2 cups water
1 tbsp oil
0.5 tsp salt

Steps:

  • Wash the rice three times.
  • Dice carrots into medium-sized cubes.
  • In a medium-sized pot, add water and bring to a boil.
  • Heat up the wok to high heat for one minute before adding oil. The oil is ready when you see it is rippling.
  • After 2.5 to 3 minutes of frying the rice and eggs on high heat, turn down the heat and add salt and light soy sauce.
  • Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.

YANGZHOU FRIED RICE RECIPE | EPICURIOUS



Yangzhou Fried Rice Recipe | Epicurious image

This simple, delicious dish hails from China's Shanghai region. It's a great way to use up leftover rice—if your rice is already cooked, you'll need 3 cups of it.

Provided by Shirley Cheng

Yield Makes 4 servings

Number Of Ingredients 12

1 cup long-grain white rice, rinsed several times in cold water until water runs clear
3 tablespoons vegetable or peanut oil
8 scallions (white and green parts), thinly sliced on diagonal (about 1 cup)
4 ounces fresh shrimp, peeled, deveined, and finely diced (about 1 cup or 6 large shrimp)
3 large eggs, lightly beaten
4 ounces fresh shiitake mushroom, stems discarded and caps finely diced (about 2 cups)
4 ounces fresh or frozen peas (about 1 cup)
4 ounces ham, finely diced (about 1 cup)
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground white pepper

Steps:

  • In medium saucepan over high heat, combine rice and 1 1/4 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with large fork or chopsticks, then cool. (Rice can be made ahead and refrigerated, covered, up to 2 days.)
  • In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish). Add shrimp and stir-fry until shrimp are pink and cooked through, 2 to 3 minutes. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes. Garnish with remaining scallions and serve.

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