Yangzhou Fried Rice

炒饭

Ingredients

Day-old cooked jasmine rice (3 cups- grains separated) Eggs (2- beaten) Cooked shrimp (100g- peeled) Char siu (Chinese BBQ pork- 80g- diced) Frozen peas & carrots (1/2 cup- thawed) Green onions (2 tbsp- finely chopped) Soy sauce (1 tbsp) Salt (1/2 tsp) White pepper (1/4 tsp) Vegetable oil (2 tbsp)

Detail Steps and Procedure

Step 1 (Prep Rice): Break up 3 cups of day-old, cold rice with wet hands to ensure grains are separate (critical for non-clumpy fried rice). Have all diced ingredients (shrimp, pork, peas/carrots) measured and ready. Step 2 (Scramble Eggs): Heat wok over high until smoking. Add 1 tbsp oil, swirl to coat. Pour in beaten eggs. Let set for 10 seconds, then scramble quickly into large curds for 30 seconds. Remove immediately. Step 3 (Stir-fry Proteins): Add remaining 1 tbsp oil. Add shrimp and char siu. Stir-fry for 1-2 minutes until shrimp turn pink and pork is lightly crisped. Step 4 (Fry Rice): Add rice to wok. Use the back of a spatula to press and toss for 2-3 minutes until grains are dry, separated, and slightly toasted. Step 5 (Combine): Add thawed peas/carrots. Return eggs. Sprinkle 1 tbsp soy sauce around the rim of the wok (for wok hei aroma). Add 1/2 tsp salt, 1/4 tsp white pepper. Toss everything on high heat for 90 seconds until evenly mixed. Step 6 (Finish): Turn off heat. Stir in green onions. Taste and adjust seasoning. Step 7 (Serve & Store): Serve hot as a main dish. For best texture, consume immediately. Leftovers can be refrigerated for 1 day and reheated in a wok; microwave steaming will make it soggy.

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