Deluxe Fried Rice Yangzhou Chau Fan Recipes

AUTHENTIC YANGZHOU FRIED RICE (CHAO FAN)

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!

YANGZHOU FRIED RICE

Steps:

• In medium saucepan over high heat, combine rice and 1 1/4 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with large fork or chopsticks, then cool. (Rice can be made ahead and refrigerated, covered, up to 2 days.)
• In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish). Add shrimp and stir-fry until shrimp are pink and cooked through, 2 to 3 minutes. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes. Garnish with remaining scallions and serve.

CLASSICAL CHINESE FRIED RICE - YANG ZHOU CHAO FAN

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.

YANGZHOU FRIED RICE

Steps:

• If desired, in a small bowl, soak the dried shrimp 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 and chili sauce and set aside.
• For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
• Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.

DELUXE FRIED RICE (YANGZHOU CHAU FAN)

Steps:

• Have all ingredients prepared and on hand at the stove.
• Place wok or large skillet over high heat. Add oil and 1/4 teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.
• Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.

CHINESE FRIED RICE DELUXE

Steps:

• Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallion and shrimp and remaining salt. Cook until shrimp shows pink. Break up lumps of cold cooked rice. Add to shrimp. Stir until rice is heated and the grains of rice are separated. Make a hole in the center of the rice. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and pepper to taste. Garnish with additional chopped scallions if desired.