Chinese
Yangzhou Fried Rice
Jasmine rice stir-fried with shrimp, chicken, egg, peas, carrots, and aromatics.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Cold leftover rice keeps the grains distinct as they are tossed with egg, shrimp, chicken, vegetables, soy, and sesame oil.
Watch it come together
Ingredients
- 3 cups cooked jasmine rice, preferably cold leftover rice
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked chicken breast, diced
- ½ cup frozen peas, thawed
- ½ cup diced carrots
- ¼ cup diced yellow onion
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- 2 green onions, chopped, for garnish
Method
- 1
Heat the oil in a wok over medium-high heat. Scramble the eggs until fully cooked, then remove and set aside.
- 2
Cook the carrots for 2–3 minutes. Add the onion and garlic and cook for another 2 minutes.
- 3
Add the shrimp, chicken, and peas and stir-fry for 2–3 minutes.
- 4
Add the rice, breaking up any clumps. Drizzle with soy sauce, oyster sauce, sesame oil, and white pepper.
- 5
Stir-fry for 4–5 minutes, then fold in the scrambled eggs. Garnish with green onions.
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