Yang Zhou Fried Rice with Char Siu and Shrimp
The crown jewel of Chinese fried rice, each grain individually coated in egg and kissed by searing wok heat until it dances in the pan. Studded with sweet char siu pork, plump shrimp, and pops of green from peas and scallions, this Yangzhou classic proves that leftover rice can become something magnificent. The elusive wok hei aroma is what separates a great fried rice from a merely good one.
Ingredients
- 4 cups day-old cooked jasmine rice, cold and broken apart
- 6 oz char siu pork, diced (or ham as substitute)
- 6 oz medium shrimp, peeled, deveined, and halved
- 3 eggs, beaten
+ 10 more ingredients
Instructions
Ensure the rice is cold and the grains are separated. Break up any clumps with your hands or a fork.
Heat 1 tbsp vegetable oil in a wok over the highest heat possible. Stir-fry the shrimp for 1-2 minutes until pink and just curled. Remove and set aside.
Add another 1 tbsp oil. Scramble the beaten eggs, breaking them into small curds while still slightly wet. Remove and set aside.
Add the remaining 1 tbsp oil to the screaming hot wok. Add the garlic and stir-fry for 10 seconds. Add the diced char siu and toss for 30 seconds.
Add the cold rice all at once. Press it against the wok surface and toss continuously for 3-4 minutes, letting the rice make contact with the hottest parts of the wok to develop wok hei.
Drizzle in the soy sauce and oyster sauce along the edges of the wok so they sizzle and caramelize before hitting the rice. Add white pepper and sugar.
Return the shrimp and egg curds, add the peas, and toss vigorously for another minute until everything is evenly distributed and piping hot.
Remove from heat, drizzle with sesame oil, scatter scallions on top, and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI