Yangzhou Fried Rice

Ingredients for Yangzhou Fried Rice

• 190g long-grain white rice, rinsed several times in cold water until water runs clear

• 3 tablespoons vegetable or peanut oil

• 8 spring onions (white and green parts), thinly sliced on diagonal (about 240ml )

• 110g fresh prawns, peeled, deveined, and finely diced (about 240ml or 6 large prawns)

• 3 large eggs, lightly beaten

• 110g fresh shiitake mushroom, stems discarded and caps finely diced (about 475ml )

• 110g fresh or frozen peas (about 240ml )

• 110g ham, finely diced (about 240ml )

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 1 teaspoon kosher salt

• 1/2 teaspoons ground white pepper

How to make Yangzhou Fried Rice

In medium saucepan over high heat, combine rice and 300ml 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 spring onions (reserve remainder for garnish). Add prawns and stir-fry until prawns 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 spring onions and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.