Chinese Pork Fried Rice - Yangzhou Fried Rice

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Yangzhou Fried Rice

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This pork-fried rice is named for the Chinese city of Yangzhou, which is located on the confluence of the Yangtze River and the Grand Canal. However, there is no strong evidence that this dish was invented there.

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What everyone does agree on, is that it owes its unique flavor to the Cantonese barbecued pork, which is used to make it. Of course you can substitute ham or plain roast pork but will not taste exactly the same.

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Chinese stir-fried rice is best made from leftover rice, which has been refrigerated overnight. Of course you can always use freshly made rice, too. This recipe is typically made in Chinese restaurants using Cantonese barbecued pork but you can use ham or any leftover roast that you might have.

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In addition to pork, this recipe uses fresh shrimp, Chinese dried mushrooms, green peas and of course a fried scrambled egg patty cut into half-inch squares. This recipe would certainly serve as a light lunch along with a salad or a bowl of soup. For supper, you could add almost any meat or seafood based stir-fry.

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Difficulty:

Easy

Preparation Time:

45 Minutes

Cooking Time:

15 Minutes

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Ingredients:

4 Cups of Cold Cooked Rice

6 Oz. of Cantonese Barbecued Pork or Ham cut into ¼ inch cubes.

6 Chinese Dried Mushrooms (soak in hot water until soft, remove the stems and cut the caps into ¼ inch squares)

½ Cup of Frozen Green Peas

3 Scallions cut into pea sized pieces including the green part

1 Teaspoon Sesame Seed Oil (to be added at the end)

4 Eggs beaten with a pinch of salt

4 Tablespoons of Oil

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Shrimp Mixture:

4 Oz. Fresh Shrimp (de-veined and cut into peanut-sized pieces)

½ Teaspoon Dry White Wine

½ Teaspoon Cornstarch

Mix in a bowl and refrigerate before use.

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Sauce Mixture:

2 Tablespoons of Black Soy Sauce

2 Tablespoons of Light Soy Sauce

½ Teaspoon Sugar

¼ Teaspoon Salt

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Cooking Instructions:

1. Place two tablespoons of oil into a large frying pan and add the beaten eggs to the hot pan. Swirl the eggs and cook until they are firm on one side. Then carefully turn the patty over and cook it on the other side. Cut into half-inch squares.
2. Heat a large frying pan or wok, add the oil and stir-fry the scallions, mushrooms and pork for 30 seconds.
3. Add the shrimp mixture and stir-fry for 30 seconds more.
4. Add the peas and stir in the sauce mixture.
5. Break up the lumps of rice and add it along with the egg squares.
6. Stir-fry for 3-5 minutes making certain to break up any remaining lumps of rice.
7. Swirl in the sesame seed oil, mix well and serve hot.

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