Friday, March 25, 2011

揚州炒飯/Yeung Chow Fried Rice

Yeung Chow fried rice is a popular Chinese style wok fried rice dish in many Chinese restaurants over the world.  Yeung Chow fried rice is also one of the oldest classic Cantonese Dishes and was invented in the Qing Dynasty (1754–1815).  Yeung Chow fried rice is very easy to make, tasty and delicious.  

(Make 2+ servings)

  • 2 bowls of cooked rice
  • 1 smoked sausage
  • 2 oz BBQ pork/char siu
  • 2 tbsp peas
  • 1 oz carrot
  • 1 asparagus
  • 2 oz cooked shrimp
  • 2 eggs
  • 2 tbsp chopped green onion
  • 1 dried shiitake mushroom
  • 1½ tbsp olive oil
  • 1 tsp salt
  • ½ tsp white pepper powder

  1. Soak the dried shiitake mushroom 10 minutes before cooking, and then dice the shiitake mushroom.  Dice the carrots, BBQ pork and sausages.  Slice asparagus into small slices.  
  2. Bring half a medium pot of water to a boil.  Blanche carrots, peas, asparagus and mushrooms in the boiling water, and then use a large pasta scoop or a skimmer to take everything out.  Transfer to a plate.  
  3. Beat the eggs evenly in a bowl. 
  4. In a nonstick medium saucepan or a wok, heat 1½ tbsp oil over medium-high heat.  Add egg and cook for about 1 minute.  Once the egg is ready, add carrots, peas, sausages, BBQ pork, shrimp, asparagus and mushrooms.  Stir everything for about 1 - 2 minutes, and then add the rice and chopped green onion.  Keep stirring everything for about 1 minute.  Add salt and white pepper powder.  Mix everything evenly.  Transfer to serving plate.  You are done!  Enjoy!