Fried Rice Yangzhou Style

Name: Fried Rice Yangzhou Style (Yangzhou Chau Fan)
Cuisine: Yangzhou Style
Ingredients: ¼ teaspoon salt; 4 ounces shrimp: shell, devein, wash, dry, cut into ¼-inch pieces; ½ teaspoon sesame oil; ¾ teaspoon oyster sauce; ½ teaspoon light soy sauce; ¼ teaspoon sugar; 3 eggs, beaten with pinch of white pepper and ⅛ teaspoon salt; Pinch of white pepper; ½ teaspoon ginger juice; ½ teaspoon white wine; 5½ tablespoons lard or peanut oil; 1 cup diced roast pork; 2 garlic cloves, minced; 1 slice of fresh ginger; 1½ cups cooked rice (see recipe for cooking rice), cooked in advance, even a day earlier, then cooled to room temperature; 1 tablespoon light soy sauce; 3 scallions: discard both ends, wash, dry, slice finely

Yangzhou Chau Fan

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Fried rice is perhaps everybody’s favorite Chinese dish. Certainly it is the most familiar. It can be prepared in many ways, but for the Chinese the highest form of preparation is in the style of Yangzhou, considered the best in the country. Traditionally the frying done is with lard (pork fat), so that is the way it is set down here. Peanut oil may be used, in identical amounts.

Ingredients

Asia
China
Main course
Chinese New Year

Ingredients

Method