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Chinese cuisine

Yangzhou Fried Rice | Mini Fried Rice Class

Yangzhou Fried Rice | Mini Fried Rice Class
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Yangzhou fried rice is a staple food that has been around Jiangsu, China for thousands of years. It is still deeply loved by the Chinese and people around the world. A medley of ingredients in a flavorful sauce, all stirred up with fragrant long-grain rice. Ideally, fried rice should have wok hei, the smoky fragrance that’s the hallmark of great Chinese cooking. Follow Chef John’s tips and you can make it at home.


PRE TIME: 10 min
TOTAL TIME: 25 min
  • 3 cup Cooking Oil, for oil velveting
  • 2 oz. Peeled Shrimp
  • 1 oz. Winter Bamboo Shoot
  • 1 oz. Shiitake Mushrooms
  • 1 tbsp. Carrot
  • 1 oz. Fresh Sea Cucumber
  • 1 oz. Jinhua Ham
  • 2 tbsp. Green Peas
  • 1/4 cup Cooking Oil, for scramble eggs
  • 4 Large Egg
  • 1 tsp. Shaoxing Wine
  • 1 lb. Cooked Rice
  • 1/4 tsp. Salt
  • 1/8 tsp. White Pepper
  • 1 1/2 tbsp. Light Soy Sauce
  • 1 oz. Dried Scallops
  • 2 tbsp. Green Onion, Chopped
Preparations: ①Cook the rice according to the directions on the package. After the rice is done, let it cool uncovered and set aside for later use. With all fried rice recipes, it's best to use a little bit less water. We recommend the ratio of rice to water is 1:1. ② Soak the dried scallops in cooking wine for 1-2 hours, then steam for 15-20 minutes. After it’s cooled, shred them for later use. ③ Soak the shiitake mushrooms in cold water for 2-3 hours ④ Dice the ham, shiitake mushrooms, sea cucumbers, shrimps, and winter bamboo shoots into similar size. ⑤ Beat the eggs for later use.
Restaurant-style version: Heat the wok over high heat with 3 cups of cooking oil. For oil velveting, when the oil temp reaches 210°F/100°C, add shrimp, winter bamboo shoots, shiitake mushrooms, carrots, sea cucumbers, ham and green beans. Stir and cook until the shrimp are just done. Remove from the wok immediately, and set aside.
Remove the oil from the wok and add the eggs and scramble them until fragrant. Then pour in a little Shaoxing cooking wine, this step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant.
Continue to stir-fry a few times and add your cooked rice, and use your metal spatula to flatten out and break up any large clumps.
Add salt, white pepper and light soy sauce to taste, quickly stir fry for 30-40 seconds, then add the dried shredded scallops, chopped green onion and continue to stir fry evenly, then add all the fried ingredients and continue to stir fry and mix well.
Homemade version: Preheat a large non-stick skillet or wok over high heat. Pour 2 tbsp cooking oil in the bottom. Add the beaten eggs and scramble them until just done. Remove from the wok immediately, and set aside. Heat the skillet until just smoking and spread 2 tbsp tablespoon oil around your skillet. Sauté ham and mushrooms until fragrant. Then, add shrimp, winter bamboo shoots, carrots and sea cucumbers and stir-fry for about 1 minute; add rice and green beans and stir-fry for about 1 minute. Season with salt, soy sauce, white pepper, and mix until the rice is evenly coated with sauce. Finally, add green onion and dried scallops, stir fry for a few more times, and it is ready to serve.
Final Notes
Final Notes
① For fried rice, we recommend using long-grain fragrant rice. Short-grain rice is very starchy and cooks up soft and sticky. It’s best for sushi or paella. Rinsing rice before you cook it is key—it washes away the starchy powder that would otherwise make the grains of rice clump up and stick together. ② Stir fry the eggs separately, scramble them until fragrant and set aside. ③ Other ingredients must be cooked first before adding to the fried rice. ④ If Jinhua ham is not available to you, use Ham or Bacon instead.
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