Yangzhou Fried Rice

下ごしらえ

材料

作り方

手順

1. 1

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

   約1 分

2. 2

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

   約2 分

   調理のヒント： 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.

   約3 分

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.

   約3 分

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.

   約4 分

   調理のヒント： 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.

   約1 分

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.

   約2 分

8. 8

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