Classical Chinese Fried Rice Yang Zhou Chao Fan
Delight your taste buds with the vibrant flavors of Classical Chinese Fried Rice, or Yang Zhou Chao Fan, a timeless culinary masterpiece. This beloved dish features perfectly stir-fried jasmine rice, chilled for the ideal texture, and loaded with tender shrimp, savory Char Siu pork, and colorful vegetables like peas and carrots. The richness of scrambled eggs, a fragrant hint of sesame oil, and the umami-packed combination of soy sauce and oyster sauce elevate every bite. Prepared in just 30 minutes, this quick yet authentic recipe is perfect for a satisfying family meal or a delectable side dish. Garnished with fresh green onions and seasoned with a dash of white pepper, it’s a harmonious blend of color, texture, and flavor that truly captures the essence of Chinese cuisine. Perfect for weeknight dinners or impressing guests, this fried rice is a must-try for any food lover!
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Ingredients
- 4 cups Cooked jasmine rice
- 200 grams Medium shrimp, peeled and deveined
- 150 grams Char Siu pork, diced
- 1 cup Frozen peas
- 1 cup Diced carrots
- 2 large Eggs
- 3 stalks Green onions, finely sliced
- 2 tablespoons Light soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Directions
Step 1
Spread the cooked jasmine rice on a tray and refrigerate it for at least 2-4 hours or overnight. This helps the rice achieve the right texture for frying.
Step 2
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
Step 3
In the same wok, add another tablespoon of vegetable oil and pour in the beaten eggs. Scramble the eggs until they are just set. Remove the eggs and set aside.
Step 4
Add the diced char siu pork to the wok and stir-fry for 1 minute to release its aroma.
Step 5
Push the pork to one side of the wok and add the frozen peas and diced carrots. Stir-fry for 2 minutes until the vegetables are bright and tender.
Step 6
Increase the heat to high and add the cold rice to the wok. Use a spatula to break up any clumps and stir-fry everything together for 2-3 minutes.
Step 7
Return the cooked shrimp and scrambled eggs to the wok. Add the light soy sauce, oyster sauce, and sesame oil, tossing everything evenly to ensure the seasoning is distributed.
Step 8
Add the sliced green onions, salt, and white pepper, and give a final stir-fry for 1 minute.
Step 9
Remove the wok from heat and serve the Yang Zhou Chao Fan hot.
Nutrition Facts
| Serving size | (1654.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2362.1 |
| Total Fat 84.8g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 22.6g | |
| Cholesterol 852.6mg | 0% |
| Sodium 4985.8mg | 0% |
| Total Carbohydrate 281.1g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 28.8g | |
| Protein 116.7g | 0% |
| Vitamin D 439.6IU | 0% |
| Calcium 363.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2321.7mg | 0% |
Source of Calories