Chinese Fried rice is always a simple dish to make. Its very versatile, simple and easy. Hardly takes any effort, unless you are looking into the slicing and dicing of the ingredients, otherwise, its a totally different case altogether.

Yang zhou fried rice recipe (Yangzhou Chao Fan) is a popular Jiangsu style wok fried rice. It is so popular that it is served in almost every Chinese restaurant around the world. To me I like to believe that the Chinese invented this dish is basically to use up whatever leftovers of food ingredient in the fridge to make the dish. Fried rice goes with pretty much any ingredients you have lying around in your fridge.

Recipe: Yang zhou fried rice recipe

Yang zhou fried rice recipe

also,  Yangzhou Chao Fan, Yong chow Chao Fan

The main ingredients for Yang zhou fried rice recipe: cooked white rice, chinese BBQ pork, green peas, eggs, shrimps, garlic, scallions.

3 cups cooked, cold rice (preferably precooked half to one day in advance)
1/2 cup shelled and cleaned shrimps
1/2 cup Chinese barbecued pork (cha shao/叉烧)
1/2 cup green peas
2 eggs – lightly beaten
3 stalks green onion (scallions) – chopped
3 Tbsp cooking oil

Ingredients A:
1/4 tsp salt
1/4 tsp sugar

Ingredients B:
2 cloves garlic
3 thin slices ginger

Ingredients C (Mix for sauce):
1/2 tsp salt
1/2 tsp soy sauce
1/2 tsp sugar
Dash of pepper
1 to 2 Tbsp water (depending on softness of rice)

Steps to cook Yang zhou fried rice recipe:

1. Add Ingredients A to shrimps and let marinate for 20 minutes.

2. Heat wok on medium heat and add cooking oil. Fry Ingredients B for a few seconds till they impart their aroma, then add shrimps. Stir-fry till shrimps change colour & dish up, leaving oil in wok.

3. Pour in beaten eggs and scramble slightly. Add in rice & Ingredients C – stir-fry for a few seconds. Then add barbecued pork and green peas. Continue frying for several minutes till rice is aromatic.

4. Add green scallions and turn off heat.

5. Mix well. Ready to serve. Enjoy this popular Jiangsu style wok fried rice. It’s better to have a soup work with this fried rice.

{August 29, 2010} {Tags: , }