Chinese
Yangzhou Fried Rice
Yangzhou fried rice with separate wok-tossed grains, egg, shrimp, char siu, peas, scallions, and clean savor.
4 servings · 35 minutes prep · 10 minutes cook
Ingredients
Main
- 4 cups cooked long-grain rice, chilled overnight
- 3 whole eggs, beaten
- 3 tbsp avocado oil
- 4 oz chinese barbecue pork, diced
- 4 oz shrimp, peeled and diced
- 1/2 cup peas
- 1/2 cup carrot, finely diced
- 3 whole scallions, sliced
- 1 1/2 tsp kosher salt
- 1/2 tsp white pepper
Directions
Method
- Break the cooked long-grain rice into separate grains with your hands, discarding any hard clumps.
- Heat 1 tbsp of the avocado oil in a wok. Add the eggs and scramble until softly set, then remove to a plate.
- Add the remaining oil, then stir-fry the char siu, shrimp, peas, and carrot until the shrimp are opaque and {{temperature:145°F}} and the vegetables are hot.
- Add the rice and stir-fry over high heat, pressing and tossing until the grains are hot, separate, and lightly glossy.
- Return the egg to the wok. Season with the kosher salt and white pepper, add the scallions, and toss just until evenly combined.
