Yangzhou Fried Rice

Name: Yangzhou Fried Rice
Yield: Serves 4
Cuisine: China
Ingredients: 12 large prawns/shrimp, peeled and deveined; 150 g/5 oz roast pork (cha shao), cut into 5mm/¼in dice; 150 g/5 oz roast pork (cha shao), cut into 5mm/¼in dice; 450 g/1 lb cold, cooked basmati or jasmine rice (225g/8oz/generous 1 cup raw weight), forked through; 450 g/1 lb cold, cooked basmati or jasmine rice (225g/8oz/generous 1 cup raw weight), forked through; 450 g/1 lb cold, cooked basmati or jasmine rice (225g/8oz/generous 1 cup raw weight), forked through; 2 eggs; 3 garlic cloves, crushed and finely chopped; pickled green chillies, to serve; 2 spring onions/scallions, chopped; 2 spring onions/scallions, chopped; 30 g/1¼ oz/generous ¼ cup peas, thawed if frozen; 2.5 ml/½ tsp salt, or to taste; 4 ml/¾ tsp ground white pepper; 15 ml/1 tbsp light soy sauce; 12 large prawns/shrimp, peeled and deveined; 30 ml/2 tbsp groundnut or peanut oil; 30 ml/2 tbsp groundnut or peanut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This recipe was born in the town of Yangzhou on the Yangtze River delta but has been so copied, especially by Cantonese restaurateurs, that its origin is often forgotten. In its home town it is no more than family fare, but the ingredients are classic, ranging from roast pork to prawns, eggs and peas, and maybe ham and mushrooms.

Ingredients

30 ml/2 tbsp groundnut or peanut oil
3 garlic cloves, crushed and finely chopped

Asia
China
Yangzhou
Main course

Method

Heat the oil in a wok over high heat. Add the garlic and fry for 20 seconds, then push it to one side of the wok and add the eggs. Break up the yolks and then scramble the eggs until half-set. Chop the eggs roughly with the wok ladle.
Add the rice, roast pork, prawns, soy sauce, pepper and salt, and stir-fry for 2—3 minutes. Stir vigorously with a to-and-fro mo