China / Main
Yangzhou fried rice
Rice with prawns, ham and egg, where every grain stays separate under a thin film of egg.
Ingredients
- Cooked rice, cold, from the day before600 g
- Eggs4
- Prawns150 g
- Cooked ham, finely diced100 g
- Peas100 g
- Carrot, finely diced1
- Spring onion3
- Shaoxing wine1 tbsp
- Light soy sauce1 tbsp
- Neutral oil3 tbsp
- Salt and white pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Separate two yolks and rub them through the cold rice with your hands until every grain is coated. Beat the remaining eggs separately.
Heat the wok with a spoon of oil until it smokes, pour in the beaten eggs, let them set and break them into pieces. Set them aside.
Fry the prawns for ninety seconds, add the ham, carrot and peas and cook a minute more. Add them to the eggs.
Add the rest of the oil, tip in the rice and fry three minutes at full heat, tossing constantly. The grains should be jumping in the wok, not sitting in it.
Return everything to the wok, pour the wine down the side and add the soy, season and toss for thirty seconds more. Scatter over the spring onion.
