Cơm Chiên Dương Châu (Vietnamese Yangzhou-Style Fried Rice)

🧂 Ingredients

• 4 cups Day-old cooked rice
• 150 g Char siu (Chinese BBQ pork)
• 150 g Shrimp
• 3 Eggs
• 100 g Frozen green peas
• 4 stalks Scallions (green onions)
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 2-3 tbsp Vegetable oil or other high smoke point oil
• 2 cloves Garlic
• to taste Salt and white pepper

👨‍🍳 Instructions

1. 1

   Prepare all your ingredients: In a small bowl, lightly beat the eggs with a pinch of salt and white pepper. Dice the char siu into small, uniform pieces. Ensure shrimp are peeled, deveined, and patted dry. Slice the scallions, separating the white/light green parts from the dark green tops. Mince the garlic (if using). Have the day-old rice, peas, and soy sauce ready near your cooking station.

   ⏱️ 10 minutes
2. 2

   Cook the eggs: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Pour in the beaten eggs and swirl to create a thin omelet. Cook for about 30-60 seconds until just set. Gently break the egg into bite-sized pieces using your spatula. Remove the scrambled egg from the wok and set aside.

   ⏱️ 3 minutes
3. 3

   Stir-fry aromatics and proteins: Add another tablespoon of oil to the hot wok. Add the minced garlic (if using) and the white/light green parts of the scallions. Stir-fry for about 30 seconds until fragrant. Add the diced char siu and shrimp. Stir-fry for 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.

   ⏱️ 3 minutes
4. 4

   Add rice and peas: Push the ingredients to the sides of the wok, creating a well in the center. Add the day-old rice to the center. Break up any clumps with your spatula. Stir-fry the rice for 2-3 minutes, allowing it to heat through and slightly toast. Add the frozen green peas and stir everything together to combine.

   ⏱️ 4 minutes
5. 5

   Combine and season: Return the scrambled eggs to the wok. Drizzle the soy sauce and sesame oil (if using) over the rice. Stir-fry vigorously for another 2-3 minutes, ensuring all ingredients are well combined and heated through. Taste and adjust seasoning with salt and white pepper if needed.

   ⏱️ 3 minutes
6. 6

   Finish and serve: Stir in most of the dark green scallion tops, reserving some for garnish. Give it a final toss. Serve immediately, garnished with the remaining scallion greens.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Day-old rice is essential for achieving a fluffy, non-sticky fried rice. Freshly cooked rice contains too much moisture.
• ✓High heat is key for authentic wok-fried flavor. Ensure your wok or skillet is properly preheated before adding ingredients.
• ✓Mise en place (preparing all ingredients before cooking) is crucial for stir-frying, as the cooking process is very fast.
• ✓Don't overcrowd the wok. If necessary, cook in batches to ensure ingredients stir-fry rather than steam.

🔄 Variations

• Substitute char siu with diced cooked chicken or pork.
• Add other vegetables like diced carrots, corn, bell peppers, or bean sprouts.
• For a spicier kick, add a pinch of chili flakes or a drizzle of sriracha.

🥗 Nutrition

Per serving