Yangzhou Fried Rice
Forget takeaways, use leftover rice to make a speedy supper kids will love.
Recipe by:
Ching-He Huang
10
10
4-6
Easy
- Tomato Ketchup:
- 2 tbsp ketchup
- 1 tbsp sriracha chilli sauce
- For the Fried Rice
- 2 tbsp peanut oil, divided
- 3 eggs, lightly beaten
- 1 tbsp ginger, peeled and freshly grated
- 1 medium carrot, 1/2cm diced
- 115g cooked Chinese pork (char siu) or honey-glazed ham, 1/2cm-diced
- 1 small handful of dried prawns (optional)
- 3 fresh shitake mushrooms, stemmed and chopped
- 150g frozen peas
- 500g cooked Jasmine rice, day old
- 1-2 tbsp light soy sauce
- Sea salt
- Freshly ground white pepper
- 1 tsp toasted sesame oil
- 1-2 onions, sliced on diagonal, for garnish
In a small bowl, soak the dried prawns in hot water for 20 minutes, then drain and set aside.
For the spicy ketchup sauce, if using: in a small bowl combine the ketchup sauce and chili sauce and set aside.
Heat a wok over high heat and add one tablespoon of peanut oil. Add eggs and scramble, then set aside on a plate.
Add the remaining tablespoon of peanut oil to the wok and add the ginger and stir-fry for less than one minute. Then add the carrots for one minute more. Add the mushrooms, pork, the soaked dried shrimp, and peas and cook for two minutes. Then add the cooked rice and toss together. Season the mixture with light soy, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce (if using). Check seasoning and adjust to taste with salt and white pepper. Garnish with onions and serve immediately.
