Yangzhou Fried Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat half of the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

   Ca. 1 min.

2. 2

   Pour in the beaten eggs and scramble until just set but still moist, then remove from the wok and set aside.

   Ca. 2 min.

   Kokkens note: Do not overcook the eggs; they will continue to cook slightly when added back later.

3. 3

   Add the remaining vegetable oil to the wok. Once hot, add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the wok and set aside.

   Ca. 3 min.

4. 4

   Add the char siu, carrot, garlic, and ginger to the wok. Stir-fry for 2-3 minutes until fragrant and the carrot starts to soften.

   Ca. 3 min.

5. 5

   Add the cold day-old cooked rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.

   Ca. 4 min.

   Kokkens note: Using day-old cold rice is crucial for good fried rice texture, as it helps prevent sogginess.

6. 6

   Return the cooked shrimp and scrambled eggs to the wok. Add the thawed frozen peas and the white parts of the green onion.

   Ca. 1 min.

7. 7

   Pour in the soy sauce and sesame oil, then sprinkle with white pepper. Stir-fry everything together for another 1-2 minutes to combine and heat thoroughly.

   Ca. 2 min.

8. 8

   Garnish with the green parts of the green onion before serving immediately.