yangzhou fried rice
This is a recipe I found on the cooking channel by Ching-He Huang, that I adapted just slightly for my tastes.
prep time
10 Min
cook time
10 Min
method
Stir-Fry
yield
4-6 serving(s)
Ingredients
- 2 tablespoons peanut oil
- 3 - eggs, lightly beaten
- 1 teaspoon grated/peeled ginger
- 1 - medium carrot, cut in 1/4-inch dice
- 1 small onion, diced
- 4 ounces cooked chinese pork ( char siu) or ham, cut in 1/4-inch dice
- 3 - fresh shiitake mushrooms, stemmed and diced
- 1 cup frozen peas
- 3 cups cooked jasmine rice, a day old
- 2 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1 sprig green onions, sliced on a diagonal, for garnish
- 1/2 teaspoon liquid smoke flavoring
- 1 teaspoon oyster sauce
How To Make yangzhou fried rice
-
Step 1For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
-
Step 2Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and diced onion and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, liquid smoke, oyster sauce, salt and pepper (to taste). At the very end add the sesame oil. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.
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