This classic Yangzhou fried rice is a symphony of textures and flavors, perfect for a quick yet elegant weeknight dinner. The dish combines the sweetness of succulent shrimp and tender shredded pork with the earthy crunch of peas and fresh scallions. Each grain of long-grain rice is individually fried to achieve a perfect, slightly crispy texture that soaks up the savory soy sauce and aromatic white pepper. It&# 226;ÂÂs a versatile meal that balances protein and carbohydrates beautifully, making it satisfying for the whole family. Ideal for using up leftover cooked rice, this recipe comes together in minutes but tastes like it was prepared by a master chef. Serve it hot straight from the wok for the best experience.
Yangzhou Fried Rice With Shrimp (Serves 3-4
Description
This classic Yangzhou fried rice is a symphony of textures and flavors, perfect for a quick yet elegant weeknight dinner. The dish combines the sweetness of succulent shrimp and tender shredded pork with the earthy crunch of peas and fresh scallions. Each grain of long-grain rice is individually fried to achieve a perfect, slightly crispy texture that soaks up the savory soy sauce and aromatic white pepper. It&# 226;ÂÂs a versatile meal that balances protein and carbohydrates beautifully, making it satisfying for the whole family. Ideal for using up leftover cooked rice, this recipe comes together in minutes but tastes like it was prepared by a master chef. Serve it hot straight from the wok for the best experience.Ingredients
Directions
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Heat a wok or large skillet over medium-high heat until hot but not smoking.
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Add 1 tablespoon of oil and swirl to coat the pan. Pour in the beaten eggs.
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Tilt the wok to spread the eggs into a thin sheet. Cook until the bottom begins to brown and eggs are set.
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Remove the egg sheet from the wok and set aside. Let it cool slightly, then cut into 1/4 by 2-inch shreds.
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Add the remaining 2 teaspoons of oil to the hot wok.
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Add the cooked rice, shredded pork, shrimp, and peas. Stir-fry rapidly for 3-4 minutes, or until the rice begins to brown and ingredients are heated through.
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Add the soy sauce, white pepper, and chopped scallions. Stir-fry rapidly to combine well.
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Return the shredded eggs to the wok and toss gently to incorporate.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 256.1kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 1.8mg1%
- Total Carbohydrate 50.4g17%
- Dietary Fiber 0.7g3%
- Sugars 0.0g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use day-old cooked rice that has been cooled and dried. Freshly cooked rice contains too much moisture and can become mushy.
If you don't have roast pork, you can substitute with char siu pork or simply increase the amount of shrimp for a lighter version.
Ensure your wok is very hot before adding the rice to achieve the characteristic "wok hei" (breath of the wok) flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to restore moisture.
