Yangzhou Fried Rice
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Egg fried rice is an easy stir-fry that anyone can make. Follow Chef John's simple tips to make it light, fluffy, and tasty with a wok at home. This classic dish combines rice with eggs, vegetables, and a hint of soy sauce for a comforting meal.
00:30:00 total
Serves 6
medium
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Ingredients
- King Wah (Jinhua) Ham - 2 oz.
- Shiitake Mushrooms - 2 oz. (divided, 1 oz. for oil velveting, 1 oz. diced)
- Peeled Shrimp - 4 oz. (divided, 2 oz. for oil velveting, 2 oz. diced)
- Fresh Sea Cucumber - 2 oz. (divided, 1 oz. for oil velveting, 1 oz. diced)
- Cooking Oil - 3 1/4 cups (for oil velveting and stir-frying, plus 1/4 cup)
- Winter Bamboo Shoot - 1 oz. (diced)
- Carrot - 1 tbsp. (diced)
- Green Peas - 2 tbsp.
- Large Eggs - 8 (beaten, divided into 4 eggs for the rice and 4 eggs for oil velveting)
- Shaoxing Wine - 1/2 tbsp.
- Cooked Rice - 2 lbs. (divided into two portions)
- Salt - 1/4 tsp.
- White Pepper - 3/8 tsp. (divided, 1/8 tsp. and 1/4 tsp.)
- Light Soy Sauce - 3 tbsp. (divided, 1 1/2 tbsp. and 1 1/2 tbsp.)
- Dried Scallops - 1 oz. (shredded)
- Green Onion - 3 tbsp. (chopped, divided into 2 tbsp. and 1 tbsp.)
- Oyster Sauce - 1 tbsp.
Instructions
- Prepare Ingredients: Dice the ham, shiitake mushrooms, shrimp, sea cucumber, winter bamboo shoot, and carrot.
- Oil Velveting: Heat 3 cups of cooking oil to 210°F/100°C. Velvet the first portions of shrimp and sea cucumber in the oil. Drain and set aside.
- Cook Eggs: Beat 4 large eggs and scramble in a portion of the heated oil until just set. Remove and set aside.
- Stir-Fry: In a wok, heat 1/4 cup of cooking oil. Add the diced ingredients, including the second portions of shrimp and sea cucumber, and stir-fry.
- Combine with Rice: Add the cooked rice, remaining eggs, shaoxing wine, salt, white pepper, light soy sauce, oyster sauce, and stir-fry until everything is well combined and heated through.
- Final Touches: Stir in the green peas, dried scallops, and green onion. Serve hot.
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