Yangzhou Fried Rice
This is a basic fried rice that is the foundation of all fried rice dishes. It’s basically a mash up of whatever leftovers you have in the fridge and it always hits the spot.
Ingredients 12
60 ml neutral-flavoured cooking oil
2 eggs, beaten
500 g cooked jasmine rice, see tip
30 g carrot, fresh or frozen, diced
30 g frozen peas
150 g chinese barbecued pork, diced
100 g raw prawns (shrimp), halved lengthways, peeled and deveined, leaving the tails intact
30 g spring onions (scallions), finely sliced, green tops thinly sliced for garnish
Seasoning
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp chicken stock powder (chicken bouillon powder)
salt and white pepper, to taste
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Method 3
Heat a wok over a high heat then add the . Add the , without stirring, until almost cooked. Add the and break up using a spatula. Incorporate the rice with the eggs.
Add the , , and and toss. Add the seasoning and stir through. Add the and toss for a few seconds until mixed through.
Serve immediately on a serving platter or large bowl, garnished with the spring onion tops.
Diana Chan's tips
Tip: Cook 250 g (9 oz/1 1/4 cups) jasmine rice to make about 500 g (1 lb 2 oz) cooked.
