📝 About This Recipe
Hailing from the sophisticated Huaiyang culinary tradition of the Jiangsu province, Yangzhou Fried Rice is the gold standard of Chinese fried rice. This dish is a vibrant mosaic of colors and textures, featuring 'shattered gold' eggs that coat every grain of rice alongside premium ingredients like sea cucumber, Jinhua ham, and fresh bamboo shoots. It is a masterpiece of balance, showcasing the delicate, clean flavors and meticulous knife skills that define the Su cuisine style.
🥗 Ingredients
The Rice Base
- 4 cups Long-grain white rice (cooked, chilled overnight, and grains separated)
- 4 large Eggs (beaten thoroughly with a pinch of salt)
- 3 tablespoons Lard or Vegetable Oil (lard is traditional for authentic flavor)
Proteins and Aromatics
- 100 grams Small Shrimp (peeled, deveined, and blanched)
- 50 grams Jinhua Ham or Smithfield Ham (finely diced into 5mm cubes)
- 75 grams Char Siu (BBQ Pork) (diced into 5mm cubes)
- 50 grams Sea Cucumber (rehydrated and finely diced (optional but authentic))
- 2 pieces Dried Scallops (Conpoy) (soaked, steamed, and shredded)
Vegetables and Seasoning
- 50 grams Bamboo Shoots (finely diced)
- 1/4 cup Green Peas (fresh or blanched)
- 3 pieces Shiitake Mushrooms (rehydrated and diced)
- 2 stalks Scallions (finely chopped, whites and greens separated)
- 1 tablespoon Shaoxing Rice Wine
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
- 2 tablespoons Chicken Broth or Stock (to moisten if needed)
👨🍳 Instructions
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1
Prepare all ingredients by dicing them into uniform 5mm cubes. This 'matching size' technique is essential for even cooking and a professional Huaiyang presentation.
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2
Gently break up the cold, overnight rice with damp hands to ensure there are no clumps. Each grain should be distinct.
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3
Heat a wok over high heat until it begins to smoke. Swirl in 1 tablespoon of oil to coat the surface, then pour it out and add fresh room-temperature oil to create a non-stick surface (Longyau technique).
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4
Add the diced ham, char siu, mushrooms, sea cucumber, and bamboo shoots to the wok. Stir-fry for 1-2 minutes until fragrant and slightly caramelized. Remove and set aside.
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5
Clean the wok quickly, then heat another 2 tablespoons of oil/lard over medium-high heat. Pour in the beaten eggs.
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6
Immediately add the rice on top of the still-liquid eggs. This is the 'Gold Wrapped in Silver' technique where the egg coats the rice grains as they scramble together.
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7
Using a wok spatula, use a pressing and tossing motion to break up any remaining rice clumps, ensuring every grain is yellow from the egg.
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8
Add the scallion whites and the previously sautéed meat/vegetable mixture back into the wok. Toss vigorously for 2 minutes over high heat.
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9
Add the blanched shrimp, peas, and shredded dried scallops. The shrimp are added late to keep them tender.
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10
Drizzle the Shaoxing wine around the perimeter of the wok so it sizzles and aromatizes the steam as it hits the center.
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11
Season with salt and white pepper. If the rice feels too dry, sprinkle the 2 tablespoons of chicken broth around the edges.
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12
Perform a final high-heat toss for 30 seconds to achieve 'Wok Hei' (the breath of the wok). The rice should be dancing and jumping in the pan.
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13
Turn off the heat and stir in the scallion greens for a final pop of color and freshness.
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14
Transfer to a large serving platter or individual bowls. The final dish should be vibrant, aromatic, and not greasy.
💡 Chef's Tips
Always use leftover rice; fresh rice contains too much moisture and will turn mushy in the wok. Uniformity is key: ensure all your diced ingredients are roughly the same size as a green pea. Do not use soy sauce; authentic Yangzhou fried rice relies on salt to keep the colors of the ingredients bright and 'clean'. If you can't find Jinhua ham, a high-quality dry-cured salty ham like Prosciutto or Smithfield is an excellent substitute. Use a high-smoke point oil or lard; the traditional richness of this dish comes from the use of pork fat.
🍽️ Serving Suggestions
Serve alongside a light, clear soup such as West Lake Beef Soup to balance the richness. Pair with a pot of hot Jasmine or Longjing tea to cleanse the palate between bites. Accompany with a side of stir-fried bok choy or gai lan for a complete nutritional meal. For a touch of heat, serve with a small dish of premium chili oil or XO sauce on the side. This dish is traditionally served as a final savory course in a multi-course Huaiyang banquet.