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YANG ZHOU CHAO FAN RICE

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YANG ZHOU CHAO FAN RICE

YANG ZHOU CHAO FAN RICE

(Cantonese Fried Rice)

Despite the name, this dish does not originate from Yangzhou; instead, the recipe was invented by the Qing dynasty’s Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou. Still, there have been attempts by people in Yangzhou to patent the dish.

Chinese barbecued pork or ‘cha siu‘ (叉烧) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour.
Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce.

YANG ZHOU CHAO FAN RICE

Ingredients:
5 cups of cold cooked rice, mashed to separate the grains
1/2 cup char siu pork, chopped
1/2 cup shrimps, shelled
1 Chinese sausage, chopped
1/2 cup sweet peas
1/3 cup carrots, cut into small cubes
scallions or spring onions, cut into one-inch lengths
3 eggs, beaten
salt and pepper
2 tbsps cooking oil
1 tbsp oyster sauce (optional)

Instructions:
In a large wok, heat the cooking oil. Lightly stir-fry the pork and sausage. Add the shrimps and peas.

As soon as the shrimps are cooked and becomes pinkish in color, toss in the rice. Season with salt and pepper.

Add oyster sauce if you prefer (optional), toss the rice to incorporate the sauce thoroughly.

Once the rice becomes steaming hot, pour in the beaten eggs and continue stirring until the eggs are cooked.

Best with lechon Macau or fried chicken, and hototay

*The dish gets its distinctive taste from the char siu pork

Serve it hot and enjoy!

 

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Source:
Nidas Cake Land
Photo by @reidon_reidon

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