Name: Yangchow Fried Rice (揚州炒飯)
Yield: Served as a single course, this would be enough for 4 to 6 people.
Cuisine: Chinese
Ingredients: ¼ pound small shrimp; ¼ teaspoon salt; 1 teaspoon cornstarch dissolved in 2 teaspoons water; 1 cup plucked fresh bean sprouts or finely shredded romaine or iceberg lettuce; 3½ cups cold cooked long-grain rice (1 cup uncooked); 1 medium whole scallion, finely chopped; ½ to 1 teaspoon salt, to taste; 6 tablespoons oil; ½ cup diced cooked breast of chicken; ½ cup diced cooked ham, roast pork, or Hoisin-Sauced Pork; ¼ cup defrosted frozen peas

Preparation info

Served as a single course, this would be enough for
4 to 6
people.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This delicate fried-rice dish has an assortment of ingredients and is lightened by a cupful of bean sprouts or a scattering of shredded lettuce. If you use bean sprouts, pluck off the tails (the very end), since they would blemish an otherwise delicate and elegant dish.

Ingredients

¼ pound small shrimp
6 tablespoons oil
½ cup

Method

Shell the shrimp and devein if necessary; slice them lengthwise in half and cut each half into ¼-inch pieces. Mix the shrimp with the coating and set aside while you prepare and set out all the other ingredients.

Heat a wok or large, heavy skillet over high heat until hot; add