Prepare to tantalize your taste buds with the most mouthwatering Yangzhou Fried Rice that will transport you straight to the bustling streets of China! This isn't just another fried rice recipe – it's a flavor-packed adventure that combines succulent shrimp, perfectly scrambled eggs, and a medley of vibrant vegetables, all dancing together in a symphony of taste and texture. Whether you're a home cook looking to impress or a food lover craving an authentic Chinese dish, this recipe is your ticket to culinary bliss – and the best part? It comes together in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 200g shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- 2 green onions, chopped
- 2 tablespoons vegetable oil
Instructions
- Prepare all ingredients by washing and chopping vegetables. Ensure rice is cooked and cooled to room temperature, preferably day-old rice for best texture.
- Pat shrimp dry with paper towels and season lightly with a pinch of salt and white pepper.
- Heat a large wok or wide skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
- Quickly stir-fry shrimp for 1-2 minutes until they turn pink and are just cooked through. Remove and set aside.
- In the same wok, add remaining oil and pour in beaten eggs. Scramble eggs quickly, breaking them into small pieces.
- Add mixed vegetables and stir-fry for 2-3 minutes until they are bright and slightly tender.
- Add cold rice to the wok, breaking up any clumps. Toss and stir continuously to prevent sticking.
- Pour soy sauce over rice and continue to stir-fry, ensuring even coating and slight crispy edges.
- Return cooked shrimp to the wok and mix thoroughly with rice and vegetables.
- Garnish with chopped green onions, give a final quick stir, and serve hot immediately.
Tips
- Rice Matters: Always use day-old, cold rice for the best texture. Fresh, hot rice will become mushy and stick together.
- High Heat is Key: Use a wok or large skillet on high heat to achieve that coveted "wok hei" – the characteristic smoky flavor of authentic Chinese stir-frying.
- Prep is Paramount: Have all ingredients chopped and ready before you start cooking. Stir-frying happens quickly, and you don't want to be caught unprepared.
- Don't Overcrowd the Pan: Cook ingredients in batches if necessary to ensure each component gets properly seared and maintains its individual flavor.
- The Soy Sauce Secret: Add soy sauce gradually and taste as you go. Different brands have varying levels of saltiness.
- Shrimp Perfection: Pat shrimp dry before cooking to ensure they get a nice sear and don't release excess water.
- Final Flourish: The chopped green onions aren't just a garnish – they add a fresh, sharp flavor that elevates the entire dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 20g
Fat: 12g
Saturated Fat: g
Cholesterol: 180mg
