Yangzhou Fried Rice

扬州炒饭 · Yángzhōu Chǎofàn

Ingredients11

• day-old cooked jasmine rice600 g
• eggs3
• peeled shrimp150 g
• Chinese ham or char siu80 g
• carrot60 g
• green peas60 g
• scallions3
• neutral cooking oil3 tbsp
• light soy sauce1 tbsp
• salt1/2 tsp
• white pepper1/4 tsp

Method

1. Dice the ham or char siu and carrot into small cubes, and slice the scallions, keeping the white and green parts separate.
2. Break up the cold rice so the grains are separate, and season the shrimp lightly with a pinch of the salt.
3. Heat 1 tbsp oil in a wok over high heat, scramble the eggs until just set, then remove them.
4. Add 1 tbsp oil, stir-fry the shrimp until just pink, then remove them.
5. Add the remaining oil, then stir-fry the carrot, peas, ham, and scallion whites for 1 minute.
6. Add the rice and toss over high heat until hot and the grains are coated, then season with soy sauce, salt, and white pepper.
7. Return the eggs and shrimp, add the scallion greens, and toss briefly until everything is evenly mixed and piping hot.
8. Taste and adjust the seasoning, then serve immediately.