Yangzhou Fried Rice

Name: Yangzhou Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 300 g Cooked white rice; 50 g Eggs (beaten with salt and minced scallions); 25 g Soaked sea cucumber (cut into small dice); 25 g Soaked dried scallops (cut into small dice); 25 g Cooked ham (cut into small dice); 35 g Cooked chicken breast (cut into small dice); 35 g Pork (cut into small dice); 20 g Coated shrimp; 20 g Cooked duck gizzards (cut into small dice); 15 g Soaked shiitake mushrooms (cut into small dice); 35 g Cooked bamboo shoots (cut into small dice); 15 g Peas; 10 g Salt; 25 g Scallions (minced, some for the egg mixture, some for stir-frying); 25 g Shaoxing wine; 75 g Chicken broth (for the topping); 50 g Lard (for stir-frying)

A classic iconic Jiangsu dish, Yangzhou Egg Fried Rice is prepared with rice and egg as core ingredients, stir-fried with a mix of add-ins such as sea cucumber, dried scallops, ham, and shredded chicken. It boasts a bright golden hue, glossy, shiny finish, and a rich, inviting aroma.

35 min

Easy

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Ingredients

Cooked white rice 300 g

Eggs (beaten with salt and minced scallions) 50 g

Soaked sea cucumber (cut into small dice) 25 g

Soaked dried scallops (cut into small dice) 25 g

Cooked ham (cut into small dice) 25 g

Cooked chicken breast (cut into small dice) 35 g

Pork (cut into small dice) 35 g

Coated shrimp 20 g

Cooked duck gizzards (cut into small dice) 20 g

Soaked shiitake mushrooms (cut into small dice) 15 g

Cooked bamboo shoots (cut into small dice) 35 g

Peas 15 g

Salt 10 g

Scallions (minced, some for the egg mixture, some for stir-frying) 25 g

Shaoxing wine 25 g

Chicken broth (for the topping) 75 g

Lard (for stir-frying) 50 g

Instructions

Prepare Ingredients

Cut the sea cucumber, ham, and other ingredients into small dice.

Beat Eggs

Beat the eggs with salt and minced scallions until well combined.

Stir-fry Shrimp

Heat oil in a wok, add the shrimp and stir-fry briefly until cooked, then remove.

Make Topping

Add the diced ingredients and stir-fry, then add Shaoxing wine, salt, and chicken broth and bring to a boil. Transfer to a bowl as a mixed topping.

Stir-fry Rice

Heat the wok, add oil and heat to about 50% hot (around 110°C). Pour in the eggs and scramble, add the rice and stir-fry together, add half of the topping and mix well, then pack about 2/3 of the rice into a bowl.

Plate

Add the remaining topping, shrimp, peas, and minced scallions to the wok and stir-fry until well mixed, then place on top of the rice in the bowl to finish.