Yangzhou Chao Fan

Name: Yangzhou Chao Fan
Prep time: PT20 minutes
Cook time: PT15 minutes
Total time: PT35 minutes
Yield: 4
Cuisine: China
Ingredients: 4 cups Day-old cooked rice (Chilled, preferably jasmine rice. Break up any large clumps with your hands.); 3 undefined Large eggs (Lightly beaten with a pinch of salt.); 150 g Char siu (Chinese BBQ pork) (Diced into small, bite-sized pieces.); 150 g Shrimp (Peeled, deveined, and cut into bite-sized pieces if large. Pat dry.); 100 g Frozen green peas (No need to thaw.); 4 stalks Scallions (green onions) (White and light green parts thinly sliced, dark green tops reserved for garnish, thinly sliced.); 2 tbsp Light soy sauce (Or to taste.); 1 tsp Sesame oil (Optional, for added aroma.); 3 tbsp Vegetable oil or other high smoke point oil (Divided use. Peanut or canola oil are good alternatives.); 1/2 tsp Salt (Or to taste, divided.); 1/4 tsp White pepper (Optional, for a classic flavor.)

Yangzhou Fried Rice

Yangzhou fried rice is the quintessential Chinese fried rice, celebrated for its balanced medley of ingredients like char siu (Chinese BBQ pork), succulent shrimp, fluffy scrambled eggs, and crisp vegetables, all wok-tossed with fragrant day-old rice. The key to its success lies in using cold, day-old rice, which prevents clumping and ensures each grain is perfectly separated and coated.

準備時間20 minutes

調理時間15 minutes

合計時間35 minutes

分量4

難易度Easy

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare all your ingredients before you begin cooking. This is crucial for stir-frying. Beat the eggs in a small bowl with a pinch of salt. Dice the char siu, prepare the shrimp, slice the scallions (separating white/light green parts from dark green tops), and ensure the day-old rice is broken up into individual grains. Have everything ready near your stove.
⏱️ 10 minutes
2
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Pour in the beaten eggs and quickly scramble until just set but still slightly moist. Immediately remove the scrambled eggs from the wok and set aside. Add another tablespoon of oil to the wok. Add the prepared shrimp and stir-fry for 1-2 minutes until pink and cooked through. Remove the shrimp and set aside with the eggs.
⏱️ 5 minutes
3
Add the remaining 1 tablespoon of vegetable oil to the wok over high heat. Add the diced char siu and the white and light green parts of the scallions. Stir-fry for about 1 minute until fragrant. Add the cold, day-old rice to the wok. Break up any remaining clumps with your spatula. Stir-fry vigorously for 5-7 minutes, tossing constantly, until the rice grains are heated through, slightly toasted, and begin to separate and 'dance' in the wok. This high-heat, constant stirring is key to achieving distinct grains.
⏱️ 7 minutes
4
Push the rice to one side of the wok. Add the frozen peas to the cleared space and stir-fry for about 1 minute until they turn bright green. Add the cooked scrambled eggs and shrimp back into the wok. Drizzle the soy sauce and sesame oil (if using) evenly over the rice. Add the white pepper (if using) and the remaining salt to taste. Toss everything together vigorously for another 1-2 minutes, ensuring all ingredients are well combined and heated through. Stir in the reserved dark green scallion tops just before serving for a fresh bite and vibrant color.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓Use cold, day-old cooked rice: This is the most critical tip. Freshly cooked rice is too moist and will clump together, resulting in a mushy fried rice. Chilled rice grains are firmer and separate easily.
✓High heat is essential: A very hot wok or skillet is necessary for stir-frying. It cooks ingredients quickly, preventing them from becoming soggy and developing that characteristic 'wok hei' (breath of the wok) flavor.
✓Mise en place (everything in its place): Have all ingredients prepped and within easy reach before you start cooking. Stir-frying happens fast, and you won't have time to chop or measure once you begin.
✓Don't overcrowd the wok: Cook in batches if necessary, especially if doubling the recipe, to ensure proper searing and prevent steaming.
✓Taste and adjust seasoning: Fried rice is best when seasoned to your liking. Taste before adding the final scallions and adjust soy sauce and salt as needed.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Protein swaps: Substitute char siu and shrimp with diced chicken, pork, beef, tofu, or even omit protein for a vegetarian version.
Vegetable additions: Add diced carrots, corn, bell peppers, or bean sprouts along with the peas for extra color and texture.
Spicy kick: Add a pinch of red pepper flakes or a swirl of chili garlic sauce during the final tossing stage.