Recipe: how to cook Chinese food, Yangzhou Fried Rice
Yangzhou Fried Rice is a classic dish in Yangzhou, Jiangsu. It is said that Emperor Yang of the Sui spread his favourite Egg Fried Rice to Yangzhou when he toured. Some scholars believe that Yangzhou Fried rice originally came from the folk.
According to research, as early as the Spring and Autumn Period, the boat people sailing on the ancient canal of Yangzhou began to eat egg fried rice. In the old days of Yangzhou, if there was leftover rice for lunch, added one or two eggs and seasonings such as chopped spring onion, stir-fry with rice, and made Egg Fried Rice.
In the Ming Dynasty, Yangzhou folk chefs added ingredients in fried rice to form the prototype of Yangzhou Fried Rice. During the Jiaqing period of Qing Dynasty, Yangzhou Taishou Yi Bingyu began to add shrimp, lean meat, ham, etc. on the basis of fried rice with scallion and egg, and gradually evolved into assorted egg fried rice, which tastes more delicious. Later, through the Chinese who went abroad to make a living, especially the Yangzhou chef, Yangzhou Fried Rice was spread all over the world.
Yangzhou Fried Rice is carefully selected, finely produced, and processed with great emphasis on colour matching. After stir-frying, the granules are distinct and loose, the hardness is soft and hard, the colour is harmonious, the gloss is full, the ingredients are varied, fresh and smooth, and the fragrant and delicious.
Normally, homemade Yangzhou Fried Rice is very simple. The basic ingredients are cooked rice, eggs, peas, carrot, shrimps and spring onion.
In October 2015, Yangzhou Municipal Quality Supervision Bureau released a new Yangzhou Fried Rice standard. The following recipe is basically according to the standard.
INGREDIENTS:
- 400g Overnight cooked rice
- 3–4 egg
- 1 sea cucumber
- 30g scallop
- 50g boiled chicken leg
- 30g ham
- 50g shrimp
- 40g shiitake
- 30g pea
- 40g bamboo shoot
- Salt
- Cooking wine
- Chicken stock
If you cook the homemade edition, you just need prepare:
- 400g Overnight cooked rice
- 3–4 egg
- 30g pea
- 50g shrimp
- 30g ham
- half carrot
- 1 spring onion
- Salt
INSTRUCTIONS:
Step 1: dice vegetables and meat into small piece and whisk eggs.
Step 2: boil bamboo shoot and shiitake.
Step 3: heat oil. stir-fry sea cucumber, ham, chicken leg and scallop. Then add bamboo shoot, shiitake, cooking wine, chicken stock and salt, keep stirring.
Step 4: boil the shrimp.
Step 5: set the step 3 and 4 aside.
Step 6: heat oil and stir-fry eggs to medium-well. add rice and stir-fry over medium heat until eggs cover rice and the rice is distinct not stick together and “dancing”.
Step 7: add salt and all ingredients, and stir-fry.
Step 8: transfer to a bowl and decorate with some shrimp. DONE❕
The homemade edition:
Step 1: dice ham and carrot, whisk eggs and boil shrimp.
Step 2: heat oil. stir-fry eggs to medium-well, then add cooked rice and stir-fry until the eggs cover the rice.
Step 3: add ham, peas, carrot, shrimp and salt. keep stirring.
Step 4: put spring onion and stir for 30 secs until the scent of spring onion comes out. DONE❕
Enjoy~
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