Fried Rice Yangzhou Style

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

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

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Cooking for a Happy New fear

Boyce Rensberger

6 months ago from United States

Have cooked this many times over the years since I took cooking classes, which included this, in Eileen's home. Try it, and you'll never be satisfied with what most Chinese[-American] restaurants serve.

A note to simplify the list of ingredients: The first eight ingredients are for marinating the shrimp. The eggs are done separately. The roast pork should be cooked (could be days ahead) according to the recipe linked in the list

The licensor does not allow printing of this title