Yangzhou fried rice, a hallmark of Chinese cuisine, is a colorful and aromatic dish that is as pleasing to the palate as it is to the eye. Originating from the city of Yangzhou in Jiangsu province, this dish is a staple on the menu of Chinese restaurants worldwide. Characterized by its generous mix of ingredients, including succulent shrimp, flavorful char siu pork, crunchy vegetables, and fluffy eggs, Yangzhou fried rice is a symphony of textures and flavors. It’s a versatile dish that can be enjoyed any time of the day and is often served as a satisfying meal on its own or as part of a larger feast.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 2 cups cooked jasmine rice, preferably leftover
- 4 oz char siu (Chinese barbecued pork), diced
- 4 shrimp, peeled and deveined
- 1/2 cup frozen peas, thawed
- 1/2 cup diced carrots
- 2 eggs, beaten
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
Instructions:
- Heat vegetable oil in a wok or large pan.
- Quickly scramble eggs, then remove and set aside.
- Stir-fry shrimp until pink; set aside with eggs.
- Sauté char siu, peas, and carrots until tender.
- Add rice, breaking up any clumps.
- Stir in soy sauce, oyster sauce, and sesame oil.
- Return eggs and shrimp to wok; mix well.
- Garnish with green onions before serving.
Yangzhou fried rice is not just a dish; it’s an experience, a journey through the rich tapestry of Chinese flavors and cooking techniques.
The dish dates back to the Sui Dynasty (581–618 AD) and was typically served to the emperor during festivals. It gained fame outside China in the early 20th century and has since become an integral part of Chinese culinary culture around the world.