Yangzhou Fried Rice (扬州炒饭)

Yangzhou Fried Rice is a popular Chinese dish originating from Yangzhou in Jiangsu province. This recipe highlights the dish’s harmonious blend of ingredients such as eggs, shrimp, mixed vegetables, and seasoned rice. The secret to this dish is achieving a perfect balance where each grain of rice is distinct, yet evenly coated with the aromatic sauce. Yangzhou Fried Rice is versatile, making it an excellent choice either as a main dish or a side to a larger meal.

Ingredients

• 4 cups cooked and cooled white rice
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 8 oz shrimp, peeled and deveined
• 1 cup mixed vegetables, diced (carrots, peas, corn)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 2 tablespoons green onions, chopped

Instructions

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat.
2. Add the beaten eggs and scramble them gently until just set. Remove from the wok and set aside.
3. Heat the remaining tablespoon of oil in the wok. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove and set aside.
4. Add the mixed vegetables to the wok and stir-fry until tender, approximately 4-5 minutes.
5. Add the cooked rice to the wok, breaking up any clumps with a spatula or spoon.
6. Drizzle the soy sauce, oyster sauce, sesame oil, and white pepper over the rice. Stir well to ensure even coating and distribution of the sauces.
7. Return the cooked eggs and shrimp to the wok. Mix all the ingredients together until well combined.
8. Continue to cook for an additional 2-3 minutes, stirring constantly to prevent sticking.
9. Remove from heat and garnish with chopped green onions before serving.

Keywords: Stir-Fry, Main Course, Chinese

Spice Rack: Soy Sauce, Oyster Sauce, Sesame Oil, White Pepper

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