Chinese Yangzhou Fried Rice
Yangzhou Fried Rice - a dish that's as rich in history as it is in flavor. This classic Chinese dish, with its colorful medley of ingredients and savory flavors, is a favorite in many households, including mine. Let me guide you through the various aspects of this dish, from cooking tips to serving suggestions, FAQs, and more.
Equipment
- 1 wok
Ingredients
- 5 tablespoons cooking oil divided
- 3/4 ounces pork tenderloin finely diced
- 3/4 ounces cooked ham diced
- 3/4 ounces cooked chicken diced
- 3/4 ounces small peeled shrimp diced
- 1/2 fresh or frozen mixed frozen vegetables peas, carrots, corn, green beans
- 2 teaspoons Chinese rice wine
- 1 cup chicken stock
- 1 large egg lightly beaten with salt and pepper
- Salt to taste
- Ground white pepper to taste
- 1 stalk green onion chopped, green parts only
- 2 1/2 cups cold cooked rice, broken into small clumps
Instructions
- Heat 2 tablespoons oil in a wok over high heat. Add pork and stir-fry briefly until the pork changes color. Add ham, chicken, shrimp, mushrooms, peas, and stir-fry for 1 to 2 minutes, until everything is hot and sizzling. Add Chinese rice wine, then pour in chicken stock. Bring to the boil. Season with salt, then transfer to a bowl and set aside.
- Rinse and dry the wok. Heat remaining oil over high heat. Add beaten egg and swirl it around the base of the wok to spread it thinly and cook until egg is no longer runny. Add green onions and rice and stir-fry with the egg, until rice is very hot.
- Return pork mixture to wok and stir-fry for another 30 seconds.
- Season with salt and pepper and serve.
Video
Notes
Start by using long-grain rice, preferably jasmine rice, for a fragrant and fluffy result. Cook the rice with slightly less water to ensure it doesn't become mushy. After cooking, spread the rice on a tray and let it cool completely. The cooled rice grains will separate easily, resulting in a light and non-sticky texture that is perfect for fried rice.