Yangzhou fried rice
Souped Up Recipes · ♥ 4.4K likes · 112.8K views · 13 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 600 g day old jasmine rice
- 3 whole dried shiitake mushroom
- 3–5 pieces dried sea scallop
- 20 g diced scallion
- 40 g sea cucumber
Finely dice 40 g of rehydrated sea cucumber (or use fresh sea scallop).
Soak dried shiitake mushrooms and dried scallops 2 hours ahead; squeeze the mushrooms dry and dice finely; fluff the scallops in a small blender.
- 40 g Jinhua ham
- 40 g chicken breast
- Chinese cooking wine
Put 40 g Jinhua ham and 40 g chicken breast in a bowl with a drizzle of Chinese cooking wine and steam 20 minutes; save the liquid and dice the ham and chicken finely.
- 40 g peeled and deveined shrimp
Roughly dice 40 g of peeled, deveined shrimp.
- 40 g diced bamboo shoot
- 40 g diced carrot
- 40 g peas
Blanch 40 g each of diced bamboo shoot, diced carrot and peas in boiling water about 40 seconds.
- oil
Heat a wok until smoking, add a few tablespoons of oil and swirl; pour in the egg and stir fast with chopsticks about 3 minutes until crumbled into small bits.
Crumbling the egg in the wok
Turn off the heat, press the oil out of the egg with a spatula and set it aside, leaving about a tablespoon of oil.
On high heat, stir-fry the ham, scallop, shiitake, sea cucumber, shrimp and chicken a couple of minutes.
Add the blanched vegetables, the egg and the steaming liquid; keep stirring.