Yangzhou Fried Rice

Ingredients

• •4 cups Day-old rice
• •4 cups Day-old jasmine rice
• •3 pieces Eggs
• •0.5 cup Char siu
• •100 g Green peas
• •0.5 cup Peas
• •30 ml Soy sauce
• •15 ml Sesame oil
• •4 stalks Green onions
• •3 cloves Garlic
• •3 tbsp Oil
• •0.25 tsp White pepper

Instructions

1. 1

   Heat 2 tablespoons oil in a wok or large skillet over high heat until smoking. Add cold rice and break up any clumps with a spatula.

   💡 Cold day-old rice works best - fresh rice becomes mushy. The high heat creates wok hei (breath of the wok).} (Cook for 2-4 min at medium (350-375°F))

2. 2

   Push rice to the sides, creating a well in center. Add beaten eggs to the well and scramble until just set, about 30 seconds.

   💡 The eggs should be slightly underdone - they continue cooking as you toss.} (Cook for 2-4 min at medium (350-375°F))

3. 3

   Add soy sauce around the perimeter of the wok. Toss everything together until evenly coated. Add green onions and serve immediately.

   💡 Adding soy sauce to the hot wok creates steam that flavors the rice.} (Cook for 8-15 min at 212°F)

4. 4

   Optional additions: precooked chicken, shrimp, or vegetables. Add them before the rice and ensure heated through.

   💡 For restaurant-quality fried rice, use day-old refrigerated rice - the grains are drier and will fry instead of steam.} (Cook for 3-5 min per side at medium-high (375-400°F))

5. 5

   Heat a wok over highest heat until smoking. Add 2 tbsp oil, scramble eggs quickly, set aside. Add remaining oil, stir-fry cold rice for 3 minutes until heated through and slightly crispy. Add soy sauce mixture, toss to coat evenly. Return eggs, add green onions, and serve immediately.

   💡 Wok hei - the breath of the wok - comes from extremely high heat. Cold rice is essential - fresh rice becomes mushy. The sauce added at the end creates individual coated grains.