Hello readers,
Today I'm going to share with you a versatile dish called "Yangzhou fried rice". Before giving you the recipe would like to share with a small story related to this dish. This is one of the Sanghai's most popular dish. 'Yangzhou Fried rice' is the well known dish of the city of 'Yangzhou', invented by Qing chinan's 'Yi Bingshou'(1754-1815).
Ingredients:
- Peanut oil-1 tbs.
- Canola oil-1/3 cup.
- Sesame oil-1 tbs.
- Ketchup-2 tbs.
- Sriracha chili sauce-1 tbs.
- Eggs-3 lightly beaten with salt.
- Cooked chicken thigh-1/4 cup.
- Pork-50 gm cooked 1/4 inch dice.(optional)
- Small raw prawns-1/4 cup.
- Fresh shiitake mushroom- 3 to 4 stemmed in 2 cup of hot water, diced into 1/2 cm pieces.
- Peas-1 cup.
- Carrot-1 medium size(cut in 1/4 inch size).
- Bamboo shoot- 1/4 cup cut into 1/2 cm.
13.** Jasmine Rice-3 cups (Day old cooked rice in chicken stock). - Light soy sauce- 1 tbs.
** Jasmine rice is best for the dish but other short grain rice also can be used.
Spices:
- Spring onions- cut into 1/2 cm slices.(1 cup).
- Garlic minced-1/4 cup.
- Ginger-1 tbs (grated).
- Sea salt-1 tbs.
- Grounded white pepper-1 tsp.
Preparation:
Step 1:- Heat a wok over high heat, add canola oil, Fry half portion of spring onion, add garlic mince, ginger & cook for about 30 seconds. Then add shiitake mushroom, carrot, bamboo shoots and fry for a minute. Now add cooked chicken thigh, pork, prawns, sesame oil and a little salt. Toss them until vegetables are soften and prawns just barely cooked. Remove from the wok and set side.
Step 2:- Return the wok to the heat and add peanut oil. Add eggs and stir vigorously to break apart. When the egg nearly set add ketchup, sirancha chili sauce, light soya sauce, rice and white pepper; toss well to coat the rice. Season generously with salt. Return the fried ingredients back to the wok and mix well.
Step 3:- Garnish with remaining spring onion and serve hot.
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N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/