YANGZHOU FRIED RICE
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside.
- For the spicy ketchup sauce, if using: In a small bowl, combine the ketchup and chili sauce and set aside.
- For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
- Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.
NOBLE HOUSE YANGZHOU FRIED RICE
This wonderful recipe is from my local Chinese restaurant. The recipe was invented by the Qing dynasty's Yi Bingshou (1754-1815) and the dish was named Yeung Chow (Yangzhou) fried rice since Yi was once the regional magistrate of Yangzhou.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- If using, soak the dried shrimp in hot water in a small bowl for 20 minutes, then drain and set aside.
- In a small bowl, combine the ketchup and chili sauce and set aside.
- Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
- Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more.
- Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Season the mixture with the light soy sauce, salt and pepper.
- At the very end, add the sesame oil and spicy ketchup sauce, stirring very well. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.
Nutrition Facts : Calories 308.9, Fat 12, SaturatedFat 2.6, Cholesterol 139.5, Sodium 694.9, Carbohydrate 39.6, Fiber 4, Sugar 5.2, Protein 10.8
YANGZHOU FRIED RICE
Provided by Shirley Cheng
Categories Wok Egg Mushroom Rice Side Stir-Fry Lunar New Year Ham Shrimp Pea Dairy Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- In medium saucepan over high heat, combine rice and 1 1/4 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with large fork or chopsticks, then cool. (Rice can be made ahead and refrigerated, covered, up to 2 days.)
- In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish). Add shrimp and stir-fry until shrimp are pink and cooked through, 2 to 3 minutes. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes. Garnish with remaining scallions and serve.
DELUXE FRIED RICE (YANGZHOU CHAU FAN)
Provided by Robert Farrar Capon
Categories one pot, side dish
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Have all ingredients prepared and on hand at the stove.
- Place wok or large skillet over high heat. Add oil and 1/4 teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.
- Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 7 grams, Carbohydrate 160 grams, Fat 10 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 705 milligrams, Sugar 2 grams, TransFat 0 grams
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