Yangzhou Fried Rice

wok-fried day-old rice with char siu, egg, and peas

Makes 1.1 kg · 514 kcal per serving

Ingredients

• 600 g Cooked White Rice
• 200 g Char Siu
• 150 g Egg
• 60 g Green Peas
• 40 g Scallion
• 40 g Vegetable Oil
• 20 g Soy Sauce
• 15 g Shaoxing Wine
• 5 g Sesame Oil
• 5 g Salt
• 2 g MSG
• 1.5 g White Pepper

Method

1. Use cold day-old rice; fresh rice steams instead of frying. If it's fresh, spread it on a tray and chill uncovered at least an hour, then break the clumps up by hand.
2. Cook:
3. 1. Get the wok smoking hot.
4. 2. Scramble the beaten eggs in half the oil, pulling them while still wet, and set aside.
5. 3. Add the rest of the oil, sear the protein, and set that aside too.
6. 4. Add the rice, press it flat against the wok, and toss every 20–30 sec until every grain is separate and the rice starts to pop and jump, ~3–4 min.
7. 5. Pour the Shaoxing wine and soy sauce around the rim so they hit hot metal and steam into the rice instead of wetting it.
8. 6. Season with the salt, white pepper, and MSG, then fold the egg, protein, and peas back through.
9. 7. Scallions and sesame oil go in off the heat.

Notes

Traditionally made with char siu and shrimp together. The protein chooser picks one, so add the second by hand for the full version. Work in two batches if the wok is under 14 in / 35 cm. Crowded rice steams and goes soft. It should finish pale gold, not brown, so keep dark soy out of it.