Yangzhou Fried Rice

Name: Yangzhou Fried Rice
Yield: 4
Ingredients: 1/4 cup plus 1 tablespoon cooking oil; 1/2 ounce pork fillet, diced finely; 1/2 ounce small peeled shrimp; 1/2 ounce ham or salami, diced finely; 1/2 ounce cold, cooked chicken, diced finely; 2 dried shiitake mushrooms, soaked in hot water for 30 minutes, stalks discarded, diced finely; 1/2 ounce peas, peeled fava beans, or cooked green soy beans; 1/2 ounce bamboo shoot, diced finely (optional); 2 teaspoons Shaoxing wine; 3/4 cup chicken stock; Salt and freshly ground white pepper, to taste; 1 egg, beaten*; 3 cups cooked, cooled Thai fragrant rice (1 1/2 cups when raw); 3 scallions, green parts only, sliced thinly

Yangzhou Fried Rice was pinched from <a href="http://www.thedailymeal.com/yangzhou-fried-rice" target="_blank">www.thedailymeal.com.</a>

"The city of Yangzhou in eastern Jiangsu Province is one of the ancient centers of Chinese gastronomy and the heartland of what is known as Huaiyang Cuisine. Strangely, only one of its dishes is widely known in the West and that is Yangzhou fried rice, which is on the menu of almost every overseas Cantonese restaurant. A colorful mixture of fragrant rice with diced meat, seafood, and vegetables, it traditionally includes a little sea cucumber and crabmeat as well as fresh bamboo shoots. Many versions, even some of those cooked up in Yangzhou itself, make this dish as a simple fried rice, but the classic recipe, upon which mine is based, includes an injection of chicken stock that adds an extra deliciousness. I have omitted hard-to-find ingredients, such as sea cucumber...."

INGREDIENTS

•

1/4 cup plus 1 tablespoon cooking oil

•

1/2 ounce pork fillet, diced finely

•

1/2 ounce small peeled shrimp

•

1/2 ounce ham or salami, diced finely

•

1/2 ounce cold, cooked chicken, diced finely

•

2 dried shiitake mushrooms, soaked in hot water for 30 minutes, stalks discarded, diced finely

•

1/2 ounce peas, peeled fava beans, or cooked green soy beans

•

1/2 ounce bamboo shoot, diced finely (optional)

•

2 teaspoons Shaoxing wine

•

3/4 cup chicken stock

•

Salt and freshly ground white pepper, to taste

•

1 egg, beaten*

•

3 cups cooked, cooled Thai fragrant rice (1 1/2 cups when raw)

•

3 scallions, green parts only, sliced thinly

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