❤️ Dad's SCRUMPTIOUS Yangzhou Fried Rice (揚州炒飯)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Wash the rice three times, pouring out the starchy water and using fresh water each time.
2. Cook the rice with slightly less water than usual so it stays firm. Use a rice cooker or another method. American rice is harder and needs more water; the result should be firm, cooked through and not soggy.
3. Dice the carrots and char siu into medium cubes. Chop the scallions into medium pieces, keeping the white and green parts separate. Halve the shrimp lengthwise.
4. Crack the eggs into a bowl, add salt and beat.
5. Bring water to a boil in a medium pot. Add the carrots and peas and cook for 30 to 40 seconds.
6. Add the shrimp and cook for 3 minutes. Strain and set aside.
7. Heat the wok over high heat for one minute, then add the oil. It is ready when it ripples.
8. Add the salt to the beaten eggs, pour them into the wok and cook 10 to 15 seconds, then add the cooked rice.
9. Stir-fry on high heat, breaking up the eggs and rice, until you hear crackling, about 2.5 to 3 minutes.
10. Lower the heat, add salt and light soy sauce. Push the rice to the sides, add the char siu to the centre and cook until it starts to heat, then mix it in and cook 1.5 minutes.
11. Add the vegetables and shrimp, raise the heat, mix well and add oil so the rice glistens.
12. Add the scallions, mix, remove from heat, taste and adjust seasoning before serving.

Summarized from Made With Lau's video. Watch it for the details.

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