Oh joy!! Yang Zhou Fried Rice 楊州炒飯 is the most famous Fried Rice in the Chinese culture! It is so popular that it is served in almost every Chinese restaurant around the world. This fried rice is a staple among the Chinese fried rice dishes and is comparable to how Americans perceive hamburgers. Chinese barbecued pork or ‘cha siu’ (叉燒) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour. Despite the name, this dish does not originate from Yang Zhou; instead, the recipe was invented by the Qing dynasty’s Yi Bingshou (175–1815) and the dish was named Yang Zhou fried rice since Yi was once the regional magistrate of Yangzhou. Still, there have been attempts by people in Yangzhou to patent the dish.
- Fresh rice are too moist for frying. Cook the rice a day in advance and keep in fridge.
- I use a 50/50 mix of Jasmine and Long grain rice for texture and flavour.
- Feel free to buy day old BBQ pork as it is a lot cheaper and you really don’t need to use freshly made BBQ pork.
Time for preparation: about 30 minutes
Ingredients for 4 Servings
- 6 bowl cooked cold rice (spread it out in a large bowl)
- 1/2 lb Chinese barbecued pork (cut into small cube)
- 1/2 lb fresh small size tiger prawns (butterfly and remove intestine from back)
- 3 eggs
- 3 stalks green onions (chopped)
- 1/2 teaspoon Kosher salt
- 3 tablespoons fish sauce (light color to make the fried rice more appealing)
Heat up the wok and season with vegetable oil, put in prawns and quickly fry it for few seconds, set aside. (for extra flavour you can put in small amount of cooking wine) Pour about 4 tablespoons of vegetable oil in wok till you see smoke coming out. Put rice in wok and quickly turn it over a few times and spread it out t so it doesn’t stick together. Put salt and fish sauce in rice and turn down the heat to medium. Stir the rice thoroughly and put it back to the big container bowl for later use. Pour one tablespoon of vegetable oil in wok under medium heat. Roll the wok in circular motion so the egg can spread out like a fan. Put the rice back in the wok before egg turns solid. Turn the heat back to high and put the already cooked prawns and BBQ pork to the rice. Quickly turn the rice over several time till everything is totally mix together. Put the chopped green onion in the fried rice, mix well. Dinner is ready!