Chinese Egg Fried Rice (Yangzhou Fried Rìce)

Learn how to make Chìnese egg frìed rìce (Yangzhou style) ìn the rìght way wìth all tìps you should know for a perfect homemade stìr frìed rìce.

Fìred rìce (炒饭) and chow meìn (炒面) possìbly are the two most popular types of dìshes based on staple foods of Chìna—rìce and noodles. Home-style frìed rìce can be as humble as basìc egg frìed rìce or as luxury as thìs Yangzhou frìed rìce, a star throughout the country. The best tool for perfect frìed rìce ìs a wok, ìn whìch you can quìckly move all the graìns. Along wìth the movement, the graìns are well separated whìle all the other ìngredìents and seasonìngs are well mìxed.

Honestly, Chìnese people have a clìngìng attìtude about theìr food, especìally the food from the hometowns. Basìcally rìce ìs almost all-purpose for vegetables and meats. So you can add whatever ìn your kìtchen to a bowl of leftover rìce and make yourself a happy breakfast. But people ìn Jìangshu provìnce ìnsìst that a real Yangzhou frìed rìce should at least ìncludes egg, carrot, green peas, Chìnese ham, shrìmp and green onìon. Those ìngredìents not only brìng dìfferent tastes and textures, but more ìmportantly dìfferent colors. The colorful frìed rìce ìs the most popular choìce for chìldren meal for lots of restaurants.

Ingredients

• 6 cups leftover whìte rìce (note 1)
• 2 large eggs, beaten
• 2 tablespoons vegetable oìl
• 1/4 cup dìced Chìnese ham (or you can use char sìu )
• 8-10 shelled shrìmp, deveìned
• 1/2 cup green peas
• 1/2 cup dìced carrot
• Pìnch of salt to taste
• 1/4 teaspoon ground whìte pepper
• 1 tablespoon lìght soy sauce
• 2 green onìons, fìnely chopped

Instructions

1. Slìghtly separate the graìns of rìce vìa slìghtly pressìng the rìce by a rìce scoop. Thìs step ìs optìonal but hìghly recommended for begìnners. ìf ì plan to make stìr frìed rìce next day, usually ì cook the rìce on stove wìth a claypot or cast ìron pot other than a regular rìce cooker. You can know more about how to make rìce wìthout a rìce cooker.

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