Classical Chinese Fried Rice Yang Zhou Chao Fan
Delight your taste buds with the vibrant flavors of Classical Chinese Fried Rice, or Yang Zhou Chao Fan, a timeless culinary masterpiece. This beloved dish features perfectly stir-fried jasmine rice, chilled for the ideal texture, and loaded with tender shrimp, savory Char Siu pork, and colorful vegetables like peas and carrots. The richness of scrambled eggs, a fragrant hint of sesame oil, and the umami-packed combination of soy sauce and oyster sauce elevate every bite. Prepared in just 30 minutes, this quick yet authentic recipe is perfect for a satisfying family meal or a delectable side dish. Garnished with fresh green onions and seasoned with a dash of white pepper, it’s a harmonious blend of color, texture, and flavor that truly captures the essence of Chinese cuisine. Perfect for weeknight dinners or impressing guests, this fried rice is a must-try for any food lover!
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 200 grams Medium shrimp, peeled and deveined
- 150 grams Char Siu pork, diced
- 1 cup Frozen peas
- 1 cup Diced carrots
- 2 large Eggs
- 3 stalks Green onions, finely sliced
- 2 tablespoons Light soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Spread the cooked jasmine rice on a tray and refrigerate it for at least 2-4 hours or overnight. This helps the rice achieve the right texture for frying.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
In the same wok, add another tablespoon of vegetable oil and pour in the beaten eggs. Scramble the eggs until they are just set. Remove the eggs and set aside.
Add the diced char siu pork to the wok and stir-fry for 1 minute to release its aroma.
Push the pork to one side of the wok and add the frozen peas and diced carrots. Stir-fry for 2 minutes until the vegetables are bright and tender.
Increase the heat to high and add the cold rice to the wok. Use a spatula to break up any clumps and stir-fry everything together for 2-3 minutes.
Return the cooked shrimp and scrambled eggs to the wok. Add the light soy sauce, oyster sauce, and sesame oil, tossing everything evenly to ensure the seasoning is distributed.
Add the sliced green onions, salt, and white pepper, and give a final stir-fry for 1 minute.
Remove the wok from heat and serve the Yang Zhou Chao Fan hot.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 4986 mg | 217% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 28.8 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 364 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
