Yang Chow Fried Rice (Yangzhou Fried Rice 扬州炒饭)
Do you have leftover ingredients that need to be put to use? Whether you have leftover rice, meat, or vegetables, use these ingredients to jazz up your rice meals in under 15 minutes. With my detailed Yang Chow Fried Rice recipe, you can create restaurant-style fried rice at home with the right taste and texture.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs for scrambled eggs
- Oil
- 20 g of diced onions
- 5 g of peas
- 5 g of corn
- 5 g of diced carrots
- 20 g of ham
- 20 g of boiled shrimp
- 400 g cooked rice
- 1/2 tsp of salt
- 1/2 tsp of chicken bouillon powder
- 1/2 tbsp of light soy sauce
- Chopped green onions for garnish
Instructions
- 1
Chop all your meat and vegetable ingredients into small diced pieces. For uncooked meat, stir-fry it first in the pan until tender.
- 2
Prepare the scrambled egg by beating the 4 eggs in a bowl.
- 3
Prepare the pan with oil and heat it on high heat.
- 4
When the oil temperature is 248°F, slowly pour in the beaten eggs and stir quickly.It should become fluffy scrambled eggs.
- 5
Remove the eggs from the pan.
- 6
Add oil again to the pan and fry the diced onions.
- 7
Stir-fry with peas, corn, carrot, ham, and boiled shrimp. As you can see, I used frozen carrots, peas, and corn and did not thaw them. Add these frozen vegetables right away to prevent them from becoming too soft and maintain their texture as you cook.
- 8
Add the cooked rice and continue stir-frying.
- 9
Stir-fry the rice until the grains are well separated. There should be no chunks or large clusters of rice sticking together.
- 10
Next, stir in the scrambled eggs.
- 11
Season with salt, chicken bouillon powder, and light soy sauce. Adjust to taste.
- 12
As a final touch, sprinkle some chopped green onions.