Yangzhou-Style Fried Rice

Name: Yangzhou-Style Fried Rice
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 dessertspoon light soya sauce; 2 dessertspoons Rich Chicken Stock; Freshly ground white pepper to taste; 3 tablespoons groundnut (peanut) oil; 1 pound (450 g) fresh peas, shelled and blanched, or 8 oz (225 g) frozen peas; 1 pound (450 g) fresh peas, shelled and blanched, or 8 oz (225 g) frozen peas; 2 eggs, beaten,; 1 scant teaspoon sesame oil; ¼ teaspoon salt; 4 oz (110 g) diced Parma ham or bits of Chinese barbecued pork; 4 oz (110 g) diced Parma ham or bits of Chinese barbecued pork; 4 oz (110 g) cooked prawns; 3 tablespoons finely chopped whole spring onions; 2 dessertspoons finely chopped garlic; 1¼ pint (700 ml) measure of cooked rice, 6 oz (180 g) raw; 1¼ pint (700 ml) measure of cooked rice, 6 oz (180 g) raw; 4 oz (110 g) diced Parma ham or bits of Chinese barbecued pork

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

This universally popular rice dish is familiar in the West because it has been for so long a staple item on the menus of Chinese restaurants here. It is also popular in Hong Kong since it arrived from Eastern China, brought by the Shanghainese (Yangzhou is an area near Shanghai).

This fried rice is a good example of the cross-regional influences that make Hong Kong cooking so unique. The ham often used comes from Yunnan (southwest China) or Zhejiang (eastern China) or sometimes I us

Ingredients

Asia
China
Hong Kong (China)
Zhejiang
Shanghai
Yangzhou
Side dish

Ingredients

Method