Yangzhou fried rice
Yangzhou fried rice, from above
Non vegJiangsu

Yangzhou fried rice

Every grain separate and glossy with egg. Leftover rice's finest hour.

25 minTime
23 gProtein each
mildSpice
Gold wrapped silver2 chapters · 1 min read

Make it your way

Grandma's wayPale, salt seasoned fried rice with egg, prawns, char siu and peas.
The original
517kcalsame
23 gproteinsame
2 gfibresame
25minutessame

Yangzhou chao fan.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Cooked rice4 cups, a day old and cold
Egg2, beaten
Prawns (shrimp)120 g, small, peeled
Pork80 g char siu, diced (or ham)
Green peas⅓ cup
Spring onion (green onion, scallion)3 stalks, chopped
Cooking oil (vegetable oil)2 tbsp, divided
Salt¾ tsp
White peppera pinch

Method

5 steps
  1. 1Break up the cold rice with your fingers so no clumps remain.
  2. 2Scramble the eggs in half the oil until just set, then remove.
  3. 3Stir fry the prawns, char siu and peas in the rest of the oil until the prawns are pink.
  4. 4Add the rice and toss on high heat, pressing and flipping, until every grain is hot and dances in the wok.
  5. 5Season with salt and pepper, fold in the egg and spring onion and serve.
Serve it like this

Pack into a bowl and turn out as a neat dome on a plate, spring onion on top. Serve with soy and chilli oil on the side.

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Make it a meal

What goes with Yangzhou fried rice: a bread or rice, a side, something to drink and something sweet.

With a main Lion's head meatballs70 min
With a main Hainan rice noodles35 min
On the side Egg drop soup15 min
On the side Stir fried bok choy with garlic10 min
A little snack Salt and pepper prawns25 min
To drink Doujiang40 min
Something sweet Tang yuan45 min
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