Classical Chinese Fried Rice Yang Zhou Chao Fan Recipes

AUTHENTIC YANGZHOU FRIED RICE (CHAO FAN)

Authentic Yangzhou Fried Rice (Chao Fan) image

Yangzhou fried rice is the most popular fried rice dish from China and is made with simple ingredients. This quick and easy authentic Yangzhou fried rice recipe only takes 15 minutes total and tastes as good as restaurant fried rice!

Provided by Sierra Park

Time 15m

Number Of Ingredients 12

Ingredients

5 cups cooked white rice (about 2 cups uncooked; preferably made the day before and refrigerated)
3 tablespoons cooking oil
2 carrots (diced)
1/3 cup peas (frozen or fresh)
10 shrimp (deveined, deshelled, no tail; cut into small pieces)
3 eggs
1/2 cup char siu pork (or Chinese sausage; cut into small pieces)
2 scallions (chopped)
1.5 tablespoons soy sauce
Pepper (to taste)
Salt (to taste)
Wok or large pan

Steps:

Make sure all of your ingredients are prepared ahead of time. Beat the eggs together in a bowl and add salt to taste. Using your hands or a spoon, break up the refrigerated rice so that most of the individual grains are separated
Heat up a wok or large pan over medium-high heat and add 1 tablespoon of oil. Swirl around the pan and heat until just smoking. Add the carrots and peas and cook for 1-2 minutes
Add the shrimp to the wok. Season with a generous amount of salt. Cook for 30 seconds while stirring constantly to ensure the shrimp all get evenly cooked. Remove from heat and pour the peas, carrots, and shrimp into a bowl
Return the wok to the heat and add 1 tablespoon of oil. Swirl around to coat the bottom of the wok and heat again until just smoking. Add the rice and cook for 1-2 minutes. Be sure to be stirring and tossing the rice continuously
Make a hole in the middle of the rice and add the remaining 1 tablespoon of oil. Pour the eggs into the hole and cook for 30 seconds while stirring. Mix the egg and rice together and cook while stirring and tossing for another minute until the egg is mostly cooked
Add the char siu and cook for 1 minute. Add the peas, carrots, and shrimp back to the wok along with the soy sauce and pepper and cook for 2 minutes, stirring and tossing continuously
Turn off the heat and add the chopped scallions. Mix well and serve warm!

Nutrition Facts :

CLASSICAL CHINESE FRIED RICE - YANG ZHOU CHAO FAN

Classical Chinese Fried Rice - Yang Zhou Chao Fan image

Make and share this Classical Chinese Fried Rice - Yang Zhou Chao Fan recipe from Food.com.

Provided by elly9812

Categories Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb rice, cold, cooked, preferably from yesterdays leftover. Cold rice is not so sticky
2 eggs
2 ounces cantonese roast pork (cha xiu)
2 ounces shrimp, shelled and deveined, cooked
1 teaspoon fresh coriander leaves, chopped
7 -8 drops dark soy sauce
1/2 teaspoon light soy sauce
1/4 teaspoon salt
3 tablespoons oil
4 ounces chicken broth

Steps:

Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
Dice roast pork.
Beat eggs.
Heat iron wok till smoking hot.
Swirl a ladle of cold oil in the wok to coat the inside evenly.
Pour off the oil
Add 2 Tbsp oil to wok.
Pour the beaten egg into the hot wok.
Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
Toss and turn the rice very quickly for about ten seconds with spatula.
Add the salt, light and dark soy sauce.
Toss and turn the rice very quickly for about another ten seconds.
When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
Toss quickly for another ten seconds, and add the other half of the broth.
Add another Tbsp oil and toss for a further 3 seconds.

Nutrition Facts : Calories 2504.8, Fat 110.5, SaturatedFat 20.9, Cholesterol 855.4, Sodium 993.4, Carbohydrate 95.7, Fiber 1.7, Sugar 0.2, Protein 262

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