Yangzhou Fried Rice, originating from Jiangsu Province, is China’s most renowned fried Rice variety. Celebrated for its meticulous knife skills in preparing ingredients, this dish has inspired the ‘special fried Rice’ or ‘house fried Rice’ commonly seen on Chinese restaurant menus worldwide.
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What is Yangzhou food?
Yangzhou food, or Huaiyang cuisine, is one of China’s four major traditional cuisines, known for its elegant presentation and delicate flavors. Originating from the Huai River and Yangtze River regions, this culinary style uses fresh, seasonal ingredients, emphasizing seafood and freshwater fish. The cuisine is celebrated for its subtle seasoning and careful preparation techniques, such as precise cutting and sophisticated cooking methods, which aim to bring out the ingredients’ natural flavors.
What is Yangzhou fried Rice?
Yangzhou fried Rice, also known as Young Chow fried Rice, stands out among Chinese fried Rice varieties, offering a richer complexity than more straightforward versions like egg, pork, or chicken fried Rice. Originating from the historic city of Yangzhou in Jiangsu Province, this dish is rooted in the prestigious Huaiyang cuisine known for its emphasis on delicate, balanced flavors and intricate preparation techniques.
What distinguishes regular fried rice from Yangzhou fried rice?
Fried rice, in general, refers to a dish where cooked rice is stir-fried with various ingredients such as vegetables, meat, eggs, and sauces. It is a broad category that includes countless regional variations. On the other hand, Yangzhou fried rice is a specific and renowned variety of fried rice from the city of Yangzhou in Jiangsu Province, China. The key difference between standard fried rice and Yangzhou fried rice lies in its ingredients and preparation. Yangzhou fried rice is famous for its fine knifework, with ingredients like shrimp, roast pork, and vegetables delicately diced into small, uniform pieces.
What does Yangzhou Fried Rice contain?
Yangzhou fried rice is a dish known for its complexity and various ingredients, making it a vibrant and flavorful meal. Typically, it contains shrimp, roast pork (Char Siu), scrambled eggs, and an assortment of vegetables such as peas, carrots, and scallions. These ingredients are finely chopped and evenly mixed into the rice to ensure that each bite contains a bit of everything. The rice is stir-fried in oil, often with soy sauce or other seasonings. Still, Yangzhou fried rice is unique because it focuses on maintaining each ingredient’s individual flavors rather than overwhelming them with sauces.
Expert Tips for Making the Perfect Fried Rice
Before diving into the step-by-step recipe, here are some essential tips to ensure your fried rice turns out perfectly:
- Use Leftover Rice: It’s best to use cold, day-old rice that has been refrigerated. This helps avoid mushiness, ensuring the grains stay separate and firm during stir-frying.
- Incorporate a Variety of Ingredients: Choose a selection of vegetables and proteins that offer contrasting flavors, textures, and colors for a well-balanced dish.
- Opt for a Wok if Possible: While a traditional wok is ideal for stir-frying, allowing for even heat distribution, other types of cookware can also work if handled correctly.
- Cook Ingredients Separately: To maintain the distinct flavor and texture of each component, cook different groups of ingredients individually before combining them.
- Go Easy on Seasonings: Use minimal seasoning so that the natural flavors of the rice, vegetables, and proteins can shine through, creating a more harmonious and delicate taste.
How to prepare Yangzhou fried rice?
Ingredients:
- 5 cups of cold, cooked white rice (about 2 cups uncooked; best if made the previous day and refrigerated)
- 3 tablespoons of cooking oil
- 2 carrots, diced
- 1/3 cup of peas (can be frozen or fresh)
- 10 shrimp, deveined, deshelled, and cut into small pieces
- 3 eggs
- 1/2 cup of char siu pork or Chinese sausage, diced
- 2 scallions, chopped
- 1.5 tablespoons of soy sauce
- Salt and pepper to taste
Equipment:
- A wok or a large skillet
Instructions step by step:
Step 1: Ensure all your ingredients are prepped and ready before starting. In a small bowl, whisk the eggs and add a pinch of salt for seasoning. Take the cold, refrigerated rice and use your hands or a spoon to gently separate the grains, making sure they are not clumped together. This step helps achieve a perfect texture when frying.
Step 2: Heat a wok or large skillet over medium-high heat and add 1 tablespoon of oil, swirling it around to coat the surface evenly. Once the oil begins to smoke lightly, toss in the diced carrots and peas, stir-frying for about 1-2 minutes until they start to soften and brighten in color.
Step 3: Add the shrimp to the heated wok and season generously with salt. Stir-fry for about 30 seconds, ensuring the shrimp are evenly cooked by stirring continuously. Once the shrimp turn pink and are cooked, remove the wok from the heat and transfer the shrimp, carrots, and peas into a bowl.
Step 4: Return the wok to the stove over medium-high heat and add 1 tablespoon of oil. Swirl the oil around to ensure the bottom of the wok is evenly coated. Once the oil begins to smoke lightly, add the rice. Stir and toss the rice constantly for 1-2 minutes, ensuring it is evenly heated and doesn’t stick to the pan.
Step 5: Create a well in the center of the rice and pour in the remaining 1 tablespoon of oil. Crack the eggs into the well and stir them for about 30 seconds as they begin to set. Once partially cooked, mix the eggs into the rice, stirring and tossing everything together for another minute until the eggs are fully cooked and well incorporated into the rice.
Step 6: Add the diced char siu to the wok and stir-fry for about 1 minute to warm it. Then, return the peas, carrots, and shrimp to the wok with the soy sauce and a sprinkle of pepper. Stir and toss everything together for 2 minutes, ensuring all the ingredients are evenly coated and heated.
Step 7: Turn off the heat and add the chopped scallions to the wok. Mix everything thoroughly to distribute the scallions evenly, then serve the dish warm and enjoy!
Conclusion
Yangzhou fried rice is a vibrant, flavorful dish that stands out due to its perfect balance of ingredients, skillful preparation, and rich culinary history. With its origins in Huaiyang cuisine, this dish combines shrimp, char siu, vegetables, and perfectly cooked rice for a harmonious blend of textures and tastes. It’s more than just fried rice; it’s a celebration of flavors that reflect the artistry of Chinese cooking.
I invite you to try making Yangzhou fried rice at home and experience the delicious combination of fresh ingredients and careful preparation.