Yangzhou Fried Rice (Huaiyang Cuisine · Classic Staple Food)

I. Ingredient Preparation

1. Main Ingredients

• Rice: 500 grams (preferably overnight rice, or cooked in advance and cooled. The rice grains should be distinct and not sticky). Scatter the rice with hands and set aside.
• Eggs: 2. Crack into a bowl, add a pinch of salt (about 0.2 grams), and stir well with chopsticks.

2. Auxiliary Ingredients

• Shrimp: 100 grams (fresh or frozen. Thaw frozen shrimp in advance and pat dry with kitchen paper).
• Ham: 50 grams (or luncheon meat). Cut into 0.5-centimeter cubes.
• Carrot: 30 grams. Cut into small cubes, blanch in boiling water for 1 minute, then remove and drain.
• Green peas: 30 grams (fresh or frozen. Thaw frozen green peas and set aside).
• Corn kernels: 30 grams (fresh or frozen. Thaw and set aside).
• Chopped green onions: 10 grams (cut the white part and green part separately).
• Ginger: 3 grams. Cut into minced ginger (optional, for removing fishy smell).

3. Seasonings

• Cooking oil: 3 tablespoons (to be used in two batches).
• Light soy sauce: 1.5 tablespoons (for enhancing freshness. Do not use too much to avoid dark color).
• Salt: a pinch (about 0.3 grams, adjust according to taste).
• White pepper: a pinch (about 0.1 grams, optional, for enhancing aroma).

II. Tool Preparation

• Wok (iron wok is preferred, as it is easy to stir-fry rice into separate grains) and spatula (long-handled wooden spatula).
• Kitchen knife and cutting board.
• Small bowl (for beating eggs).
• Kitchen paper.

III. Cooking Method

1. Frying the Eggs

• Heat the wok until slightly hot, pour in 1 tablespoon of cooking oil. When the oil is hot, turn to medium heat, pour in the egg mixture, and stir-fry quickly with a spatula to break the eggs into small, crumbly pieces. Do not overcook; the eggs should be golden yellow. Remove and set aside.

2. Frying the Auxiliary Ingredients

• Add another 1 tablespoon of cooking oil to the wok. When the oil is hot, add the minced ginger (optional) and the white parts of the green onions. Stir-fry for 10 seconds until fragrant.
• Add the shrimp and stir-fry over high heat for 1 minute until the shrimp turn pink and curl (cooked to 80% done). Remove and set aside.
• Add 1 more tablespoon of cooking oil to the wok, put in the ham cubes, and stir-fry for 30 seconds until fragrant. Add the carrot cubes, green peas, and corn kernels, then stir-fry over high heat for 1 minute until the vegetables become tender.

3. Frying the Rice

• Add the overnight rice to the wok, press and break up the rice with a spatula (ensure there are no lumps). Stir-fry quickly over high heat for 2 minutes until the rice grains are distinct and slightly warm.
• Add 1.5 tablespoons of light soy sauce, a pinch of salt, and a pinch of white pepper (optional). Continue stir-frying for 1 minute to coat the rice evenly with the seasonings.

4. Mixing and Serving

• Add the fried egg pieces and shrimp to the wok, stir-fry over high heat for 1 minute until all ingredients are well mixed.
• Turn off the heat, sprinkle with the green parts of the green onions, and stir-fry for 30 seconds using the residual heat to release the aroma of the green onions. Then, it is ready to be served.

IV. Description of the Finished Dish

Yangzhou Fried Rice has a golden, shiny appearance. The rice grains are distinct and non-sticky, with each grain coated in a light oil aroma. The shrimp are bouncy, the ham is savory, the carrot cubes are tender, the green peas and corn kernels are sweet, and the golden egg crumbs are evenly distributed. It has a well-balanced salty and fresh taste, with the combined aromas of various ingredients, and a rich texture. It can be served as a full meal on its own without additional side dishes, making it one of the most popular staple foods in China.

V. Suitable Crowds

• Suitable for breakfast, lunch, and dinner. It is ideal for office workers and students (easy to carry and provides a strong sense of satiety).
• Suitable for family gatherings and parties (ingredients can be prepared in advance for quick stir-frying).
• Suitable for children (rich in ingredients, nutritionally balanced, and easy to be accepted).

VI. Safety and Precautions

• The rice must be cooled in advance or be overnight rice. Hot rice tends to stick together, making it impossible to stir-fry into separate grains.
• Pat the shrimp dry with paper before frying to avoid oil splattering.
• Control the amount of light soy sauce; too much will make the rice too dark and salty.
• Leftover fried rice should be refrigerated for no more than 24 hours. When reheating, use a microwave on high power for 1 minute, or put it in a wok, add 1 teaspoon of water, and stir-fry over low heat until fully heated.