Yangzhou Fried Rice
Yangzhou Fried Rice is undoubtedly one of the most well-known Chinese dishes, with a wide following across the country. Yangzhou Fried Rice, as its name suggests, has its origins in Yangzhou, Jiangsu Province, and may be dated back to the Spring and Autumn Period (770 – 476 BC). The two most significant components are rice and eggs. Yangzhou Fried Rice, which is served with ham, shrimp, and peas, is not only fresh and aromatic, but also vividly colored to whet customers' appetites.
Ingredients
- Main Ingredients
- 2 cups Thai rice
- 1.5 cups water
- 2 oz carrot
- 2 oz peas
- 5 oz char siu (You can use ham or spam if you can't get char siu)
- 4 oz shrimp
- 2 egg
- 2 scallions
- Flavors
- 0.50 tsp salt
- 2 tbsp light soy sauce
- 2 tbsp oil
- Cooking Ingredients
- 2 cups water
- 1 tbsp oil
- 0.50 tsp salt
Instructions
- Soak the dried shrimp in hot water for 20 minutes if preferred, then drain and set aside in a small dish.
- If using the hot ketchup sauce: Combine the ketchup and chili sauce in a small bowl and put aside.
- For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
- In the same wok, add the remaining 1 tablespoon of peanut oil. Stir in the ginger and cook for less than a minute. After that, add the carrots and stir-fry for another minute. Cook for 2 minutes after adding the pork, soaking dried shrimp, and mushrooms. After that, throw in the peas and cooked rice. Return the cooked egg to the wok. Combine the light soy sauce, salt, and pepper in a mixing bowl. Add the sesame oil and spicy ketchup sauce at the very end. Check the seasoning and season with salt and pepper to taste. Serve immediately with green onions as a garnish.
