Yangzhou fried rice is similar to the shrimp fried rice I posted three months ago except that the former has Chinese barbeque pork as an additional main ingredient. This recipe uses the most basic and easy to find ingredients. It is delicious and very satisfying; reasons why I believe it is the most popular of all Chinese fried rice 🙂
Cooking Tips for Perfect Yangzhou Fried Rice
To make the best Yangzhou fried rice, start by using day-old rice. Freshly cooked rice tends to be too moist, which can lead to a mushy texture. Spread the freshly made rice on a baking sheet and let it cool for a bit before refrigerating it for a few hours or overnight. This helps to dry it out and makes it easier to separate the grains during cooking. Also, be sure to prep all your ingredients before you begin cooking. This dish comes together quickly, so having everything ready will save you from scrambling at the last minute. When cooking, use a wok or a large skillet to give yourself plenty of room to stir the ingredients without spilling. High heat is essential for fried rice, as it helps to achieve that nice, slightly crispy texture. Finally, add soy sauce sparingly. You can always add more, but it’s hard to fix an overly salty dish.
Serving Suggestions and Variations
Yangzhou fried rice can be served as a standalone dish or as part of a larger meal. Pair it with a side of stir-fried vegetables for a colorful and nutritious addition. If you want to elevate the dish, consider garnishing it with sliced green onions or a sprinkle of sesame seeds for added flavor and crunch. For variations, feel free to mix in your favorite proteins or vegetables, like diced bell peppers, peas, or even scrambled eggs. If you are a fan of spicy food, a drizzle of chili oil or a sprinkle of red pepper flakes can add that extra kick. For a vegetarian twist, substitute the Chinese barbeque pork with tofu or a variety of mushrooms. This flexibility makes Yangzhou fried rice a great choice for using up leftovers or catering to different dietary preferences.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Brown rice can be used, but keep in mind that it has a chewier texture and takes longer to cook. It’s best to use day-old brown rice to avoid mushiness, just like with white rice.
What can I use instead of Chinese barbeque pork?
If you don’t have Chinese barbeque pork, you can substitute it with diced cooked chicken, ham, or even tofu for a vegetarian option. Just make sure whatever you use is already cooked since this dish comes together quickly.
How should I store leftover Yangzhou fried rice?
Leftover fried rice should be cooled down and stored in an airtight container in the fridge. It will stay good for about 3 to 4 days, but reheating it in a skillet or microwave with a splash of water helps revive its texture.
Can I make Yangzhou fried rice ahead of time?
It’s best to make fried rice fresh, but you can prep your ingredients ahead of time. Chop the veggies and cook the proteins in advance, then just stir-fry everything together when you’re ready to eat.
What are some common mistakes to avoid when making fried rice?
One common mistake is using freshly cooked rice, which can lead to a sticky mess. Also, not prepping all your ingredients ahead of time can cause you to rush, making it harder to achieve that perfect fried texture.
Yangzhou Fried Rice
Ingredients
- 4 cups cold cooked white rice
- 3 tablespoons vegetable oil
- 4 eggs lightly beaten
- ½ lb shrimps peeled, deveined and diced
- 2 green onions sliced thinly
- ½ lb Chinese barbeque pork diced
- 1 cup frozen green peas
- 2 tablespoons liquid seasoning or soy sauce
- salt and pepper
Instructions
- Season the eggs with salt and pepper.
- Heat 1 tablespoon oil in a wok or a large non- stick frying pan. Add the beaten eggs; pushing the set egg towards the center and tilting the pan to let the unset egg run to the edges. Cook until firm and then break up into large pieces. Transfer into a plate and set aside.
- Using the same pan, add 1 tablespoon oil. Add the shrimp and stir-fry for 1 to 2 minutes, or until cooked through. Transfer to a plate and set aside.
- Swirl in the remaining tablespoon oil. Add the green onions and stir-fry for 20 seconds. Add the rice, stirring and breaking up any clumps.
- Add the barbeque pork, peas and chopped eggs. Stir-fry for another 2 minutes or until the peas have been cooked through.
- Return shrimps to the pan and add liquid seasonings or soy sauce. Stir until the mixture is well blended.
- Serve and enjoy!
Nutrition
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