Yangzhou fried rice is the most famous fried rice. Yangzhou chef and Cantonese chef Keep arguing with each other. No one can convince anyone what is "correct" way to cook this dish. Today I will talk about the recipe in Cantonese cuisine. We will talk Yangzhou's approach later.
40g Spring Onions / Scallions
50g Fresh Shiitake Mushrooms
150g Prawns
1/4 teaspoon Ground White Pepper
1/4 teaspoon + 3 g Salt
1 teaspoon Corn Flour
80g Char Siu (Chinese BBQ Pork)
50g Peas
50g Canned Corn Kernels
3 Eggs
15g + 15g + 10g Vegetable Oil
500g Cooked Rice
Let's start by preparing the rice. Fried rice does not have to use overnight rice. Freshly cooked rice also works well. You just need to reduce the amount of water. Rice to water weight ratio reduces from 1:1.5 to 1:1.4. The rest of the steps are the same. For details, please refer to our previous "Perfect Rice” ( • 完美米饭大作战|也许你这辈子没吃过这么好吃的... ). Both japonica and indica rice can be used to make fried rice. Japonica rice tastes soft and springy, but the rice grains tend to stick together. It is a little more difficult to separate them in frying. Indica rice is less sticky and easy to fry, but the texture is a little bit dry and hard (some people love this!) You can choose according to your own preferences.
Next, let's prepare other ingredients, 40g Scallions chopped, 50g fresh shiitake mushrooms cut into small cubes. Cut an incision on the back of the prawn. The depth of the cut is 2/3 of the thickness of the prawn. This will make the prawns easier to cook and ensure a tender and crispy texture. It also looks better after being heated and curled. Add 1/4 teaspoon ground white pepper, 1/4 teaspoon salt, 1 teaspoon corn flour, and 2 teaspoons water. Mix gently by hand. 150 grams of prawns are used here. It is much more generous than any restaurant. Other ingredients include 80 grams of diced char siu, 50g blanched peas, and 50g canned corn kernels. By the way, how come there are no eggs in the fried rice? Crack three eggs and beat them lightly.
After the wok is preheated, add 15 grams of vegetable oil. Pour in the beaten eggs. When the egg liquid at the bottom of the pan starts to solidify. Just use a spatula to keep pushing the solidified part. Let the egg liquid reach the hot bottom of the wok. When most of the egg liquid has solidified. Cut the eggs into small pieces with a spatula. Then take them out.
Same wok, also on high heat. Pour in 15 grams of vegetable oil. Put in the prepared prawns. Quick stir fry. Prawns start to curl almost right away. Continue to stir-fry until the surface of the prawns turns white. Then take the prawns out and set aside.
In the same wok, add 10 grams of vegetable oil. Add diced shiitake mushrooms. Quick stir fry for 1 minute. Then add char siu diced. Stir-fry for 30 seconds, add chopped scallions and corn kernels. Continue to stir fry for 30 seconds. Add 500g cooked rice. Gently press the rice with a silicone spatula. Stir fry until the rice grains are separated with each other. Put in scrambled eggs. Continue to stir fry until the eggs are evenly distributed in the fried rice. Return the fried prawns to the wok. Add blanched peas. Add 4 grams of salt to taste. Stir fry for 1 minute. Let the ingredients of the fried rice mix well. Then it's ready to serve.
I always hear people debate whether this Yangzhou fried rice originated from Yangzhou or Guangzhou. In fact, it doesn't matter where it came from. It’s so delicious, who cares about it?
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