Smoky Wok

Yangzhou fried rice does not need much introduction.  As the name implies, this version of fried rice probably originated from Yangzhou.  This fried rice typically incorporates ingredients like char siu (I used chicken char siu), shrimp, egg and some green onions if you like.  For today, I added some shredded lettuce for my vegetable needs. With fried rice, it is always better to use day old rice.  If you want some fried rice but don't have any onhand, you can cook fresh rice and lay it out on a baking tray to dry.  This is because when we fry rice, we add certain liquids like soy sauce and the like, hence drier rice works better.



This post is part of my Yuen Chun Recipes, an ongoing project on this blog.


Ingredients:

2 cups day old rice
8 medium sized shrimp/ prawns (shelled)
4 slices chicken char siu (cubed)
2 eggs, beaten
Handful of shredded lettuce
2 stalks green onions, sliced
3 cloves garlic, minced

Seasoning:

2 tablespoons light soy sauce (I used Yuen Chun)
1 teaspoon sesame oil
1 teaspoon Chinese shaoxing wine (this is my tweak)
1 teaspoon dark soy sauce
1 teaspoon salt

Method:

Firstly, heat up your wok until almost smoking.  Add 4 tablespoons cooking oil.   Turn to low.  Add garlic and green onions and cook until fragrant. Add shrimp and fry quickly.  Turn in the roasted char siu and fry a little more.  Add seasoning.  Add rice and fry on high heat.  Make a little hole in the middle of the rice and add in another tablespoon of oil.  Add eggs.  Fry everything to distribute evenly.  Serve hot.