Fired rice and chow mein possibly are the two most popular types of dishes based on staple foods of China—rice and noodles. Home-style fried rice can be as humble as basic egg fried rice or as luxury as this Yangzhou fried rice, a star throughout the country. The best tool for perfect fried rice is a wok, in which you can quickly move all the grains. Along with the movement, the grains are well separated while all the other ingredients and seasonings are well mixed. Now let’s start cookin’
- 6 cups leftover white rice
- 2 large eggs, beaten
- 2 tablespoons vegetable oil
- ¼ cup diced Chinese ham (or you can use char siu )
- 8-10 shelled shrimp, deveined
- ½ cup green peas
- ½ cup diced carrot
- Pinch of salt to taste
- ¼ teaspoon ground white pepper
- 1 tablespoon light soy sauce
- 2 green onions, finely chopped
Slightly separate the grains of rice via slightly pressing the rice by a rice scoop. This step is optional but highly recommended for beginners.
Heat up around 1 tablespoon of cooking oil in wok and fry green beans and diced carrots until softened. Heat up 1 tablespoon of cooking oil in a wok or a nonstick skillet and fry shrimp until slightly seared. Transfer out.
Play rice in wok and dig a small hole in center, add the remaining 1 tablespoon of cooking oil and pour in beaten egg . Give a quick stir so the egg and rice can be mixed well quickly.
Add green beans, carrots, ham and shrimp, light soy sauce, sprinkle pinch of salt and white pepper. Give everything a big stir-fry and mix well. Then add green onion and fry for another 30 seconds.
Note 1: if you plan to make fried rice next day, you can slightly reduce the water when steaming the rice. So the grains are harder and better for fried rice. Soft rice is not a good option.
Note 2: You can use both wok and skillet for this recipe. If you do not have a old wok, a nonstick skillet is a better tool for a new wok.