Yangzhou fried rice is a popular Chinese dish that originated in the city of Yangzhou, located in the Jiangsu province of China. With a history dating back to the Ming Dynasty, this fried rice dish has gained immense popularity and has become a staple in Chinese cuisine.
Yangzhou fried rice is known for its vibrant flavors and delightful combination of ingredients. It typically consists of cooked rice stir-fried with a variety of ingredients such as diced pork, shrimp, diced vegetables like carrots, peas, and green onions, along with eggs and soy sauce. The dish is often seasoned with salt and white pepper to enhance its taste.
What makes Yangzhou fried rice stand out is its unique balance of flavors. The dish boasts a harmonious blend of savory, slightly sweet, and umami notes. The tender diced pork and succulent shrimp lend their meaty flavors, while the vegetables add a fresh and crunchy texture. The eggs provide a rich and creamy element, binding the rice together, and the soy sauce infuses the dish with a savory and slightly salty taste. The use of white pepper adds a subtle heat and aromatic kick, completing the flavor profile of this beloved dish.
Yangzhou fried rice is not only a culinary delight but also a visually appealing dish. The vibrant colors of the ingredients, combined with the enticing aroma, make it a feast for both the eyes and the taste buds. Whether enjoyed as a standalone meal or as part of a larger spread, Yangzhou fried rice continues to captivate food enthusiasts around the world with its rich history and irresistible flavor profile.
Yangzhou fried rice
Ingredients
- – 3 cups cooked long-grain rice preferably cooled overnight
- – 1/2 cup cooked shrimp peeled and deveined
- – 1/2 cup cooked chicken breast diced
- – 1/2 cup Chinese barbecued pork char siu, diced
- – 1/4 cup green peas
- – 1/4 cup diced carrots
- – 2 eggs lightly beaten
- – 4 tablespoons vegetable oil
- – 2 tablespoons soy sauce
- – 1 tablespoon oyster sauce
- – 1/2 teaspoon sesame oil
- – 1/4 teaspoon white pepper
- – 2 green onions chopped (white and green parts separated)
- – Salt to taste
Instructions
- Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add the beaten eggs and scramble them until they are fully cooked. Remove the scrambled eggs from the pan and set them aside.
- In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the white parts of the green onions and stir-fry for about 1 minute until fragrant.
- Add the diced chicken breast, shrimp, and Chinese barbecued pork to the pan. Stir-fry for 2-3 minutes until heated through.
- Push the ingredients to one side of the pan and add the peas and carrots to the other side. Stir-fry the vegetables for about 1 minute.
- Add the cooked rice to the pan and break up any clumps with a spatula. Stir-fry everything together for 2-3 minutes, ensuring that the rice is well-coated with the oil and mixed with the other ingredients.
- Add the soy sauce, oyster sauce, sesame oil, white pepper, and a pinch of salt. Stir-fry for an additional 2-3 minutes until everything is well combined and the rice is evenly seasoned.
- Return the scrambled eggs to the pan and stir-fry for another minute to incorporate them into the rice.
- Add the green parts of the green onions and give the fried rice a final toss. Remove from heat.
- Serve the Yangzhou fried rice hot, garnished with additional chopped green onions.
