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Chinese · Dinner

Yangzhou fried rice

Dry, separate rice grains flash-fried with tender shrimp, diced char siu, soft egg, peas, scallion, and restrained salt-white-pepper seasoning.

About 35 minTotal
About 35 minActive
$$$Cost
ModerateDifficulty
Makes 4 servings
Yangzhou fried rice with separate glossy grains, broad egg curds, char siu, shrimp, peas, and scallions.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 5 cups cold cooked jasmine or other long-grain rice, preferably chilled overnight
  • 6 ounces small shrimp, peeled and deveined
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon ground white pepper, divided
  • 1 teaspoon Shaoxing wine
  • 5 tablespoons peanut or neutral oil, divided
  • 4 large eggs, beaten
  • 6 ounces cooked char siu pork, cut into 1/4-inch dice
  • 3/4 cup thawed frozen peas
  • 4 scallions, finely sliced with whites and greens separated
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon sugar

Instructions

  1. Break cold rice into individual grains by hand before heating the . Toss shrimp with 1/4 teaspoon salt, half the white pepper, and Shaoxing wine.

  2. Heat a wok over medium-high with 1 tablespoon oil. Add eggs, fold into large barely set curds, and transfer. Add another tablespoon oil and stir-fry shrimp just until 145°F, 60 to 90 seconds; transfer with the eggs.

  3. Heat the wok until faintly smoking. Add 2 tablespoons oil, char siu, peas, and scallion whites and toss 45 seconds. Add rice and use a wok spatula to press apart every clump, then stir-fry 3 minutes until steaming and lightly toasted.

  4. Drizzle remaining oil and light soy around the hot perimeter rather than onto one spot. Add remaining salt, white pepper, and sugar and toss continuously until every grain is hot, separate, and lightly glossy, 1 to 2 minutes.

  5. Return shrimp and eggs and fold only until distributed and the eggs reach 160°F. Add scallion greens, taste for salt, and serve immediately without a dark soy glaze or wet sauce.

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