Chinaʼs Most Famous Fried Rice Recipe – Yangzhou Chaofan (扬州炒饭) – Curated Kitchenware 01/08/2023, 7*39 PM

China’s Most Famous Fried Rice Recipe –

Yangzhou Chaofan ( )
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Category
Cantonese

Today, we are making Yang Zhou Fried Rice ( ). A lot of people think it just is egg-
fried rice, which is correct because there is egg in it but it is not as simple as you think.
Today, I will show you how to make it authentic by following the industry-standard recipe.
You didn’t hear me wrong, Yang Zhou Fried rice has a very strict standard which is
published by Yangzhou Quality and Technical Supervision Bureau. If the local restaurants
don’t follow the rules, they cannot name their fried rice after Yangzhou. So, stick with me
and you will be surprised how much work and effort goes into this dish.

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Chinaʼs Most Famous Fried Rice Recipe – Yangzhou Chaofan (扬州炒饭) – Curated Kitchenware 01/08/2023, 7*39 PM

Ingredients Directions
3 cups 600 grams of leftover 1. Soaked 3 dried shitake mushrooms and 3-5 dried
rice scallops 2 hours ahead. Dice the mushroom finely. Put
2 eggs the scallop in a small blender to blend for 10 seconds or
until it becomes nice and fluffy.
3 tbsp of cooking oil
2. Put 40 grams of jin hua ham and 40 grams of chicken
40 grams of bamboo breast into a bowl along with a drizzle of Chinese
shoot diced cooking wine. Steam for 20 minutes. Save the steaming
40 grams of carrot diced liquid and dice the ham and chicken finely.

40 grams of pea 3. Dice the rehydrated sea cucumber (can be replaced with
fresh sea scallop) and shrimp. set it aside
rehydrated shitake
3 diced4. Pre-blanched the bamboo shoot, carrot, peas in boiling
mushrooms
water for about 40 seconds. Set it aside.
of
3- rehydrated 5. Crack 2 eggs and whisk them until you don’t see any
shredded obvious egg white.
5 pieces dried
scallop 6. Heat your wok until smoking hot. Add a few tbsp of oil.
40 grams of Jin Hua Toss in the egg. Stir with a pair of chopsticks as fast as
ham steamed and diced you can. In about 3 minutes, all the eggs will be
crumbled into small little bits. Squeeze the egg with your
40 grams of chicken spatula so you can get rid of the oil. Set it aside.
breast steamed and diced
7. You should have some oil left in the wok. If not, you can
of chinese cooking add a little more. Turn the heat back on high. Toss in the
1.5 tbsp
wine jin hua ham, shredded scallop, diced shitake mushroom,
40 grams of shrimp diced sea cucumber (or fresh scallop), shrimp, and chicken
thigh. Sauté them for a couple of minutes.
diced
of (Can be 8. Add the cooked day-old rice; keep stirring on high heat
rehydrated replaced for a few minutes or until you can see some grains
40 grams dancing and jumping at the bottom of the wok.
sea by fresh
cucumber sea 9. Add the blanched vegetables and the crumbled egg.
scallop) Drizzle in the steaming liquid. Keep stirring until
20 grams of scallions diced everything is well mixed.

1 +1/4 tsp of salt 10. Add some salt to taste. Give it a final toss. Before
serving, sprinkle some diced scallion and your fried rice
3 tbsp of cooking oil is done.

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