Classical Chinese Fried Rice Yang Zhou Chao Fan Food

AUTHENTIC YANGZHOU FRIED RICE (CHAO FAN)

Steps:

• Make sure all of your ingredients are prepared ahead of time. Beat the eggs together in a bowl and add salt to taste. Using your hands or a spoon, break up the refrigerated rice so that most of the individual grains are separated
• Heat up a wok or large pan over medium-high heat and add 1 tablespoon of oil. Swirl around the pan and heat until just smoking. Add the carrots and peas and cook for 1-2 minutes
• Add the shrimp to the wok. Season with a generous amount of salt. Cook for 30 seconds while stirring constantly to ensure the shrimp all get evenly cooked. Remove from heat and pour the peas, carrots, and shrimp into a bowl
• Return the wok to the heat and add 1 tablespoon of oil. Swirl around to coat the bottom of the wok and heat again until just smoking. Add the rice and cook for 1-2 minutes. Be sure to be stirring and tossing the rice continuously
• Make a hole in the middle of the rice and add the remaining 1 tablespoon of oil. Pour the eggs into the hole and cook for 30 seconds while stirring. Mix the egg and rice together and cook while stirring and tossing for another minute until the egg is mostly cooked
• Add the char siu and cook for 1 minute. Add the peas, carrots, and shrimp back to the wok along with the soy sauce and pepper and cook for 2 minutes, stirring and tossing continuously
• Turn off the heat and add the chopped scallions. Mix well and serve warm!

CLASSICAL CHINESE FRIED RICE - YANG ZHOU CHAO FAN

Steps:

• Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
• Dice roast pork.
• Beat eggs.
• Heat iron wok till smoking hot.
• Swirl a ladle of cold oil in the wok to coat the inside evenly.
• Pour off the oil
• Add 2 Tbsp oil to wok.
• Pour the beaten egg into the hot wok.
• Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
• Toss and turn the rice very quickly for about ten seconds with spatula.
• Add the salt, light and dark soy sauce.
• Toss and turn the rice very quickly for about another ten seconds.
• When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
• Toss quickly for another ten seconds, and add the other half of the broth.
• Add another Tbsp oil and toss for a further 3 seconds.

YANG CHOW FRIED RICE

Steps:

• Place a wok or large skillet over medium-high heat and when it is hot, add the oil.
• Add the ginger and garlic and cook until lightly carmelized, about 1 minute.
• Add the bell pepper, and red onion and cook for 2 minutes.
• At this point, I add the frozen peans, ham and shrimp and cook, stirring constantly -- for a couple of minutes.
• Then I add the eggs and rice and keep moving ingredients around.I never leave the rice stick to the sides of the pan.
• Then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes.
• Serve immediately.

FRESH CHINESE FRIED RICE

Steps:

• Bring water, soy sauce, and ground ginger to a boil. (Go easy on the ginger!).
• Throw in rice. Return to boil, reduce to medium heat and cover for 15 minutes. Don't over cook -- you will end up with rice mush if you do.
• Uncover and let cool for 15 minutes occasionally fluffing with a fork.
• Mean while in oil saute your onions, peas & carrots until the carrots a heated thoroughly. Gently toss into the rice.
• Fry up your eggs scrambled style. Gently toss into rice mixture.

AROMATIC VEGETABLE FRIED RICE (SU CAI CHAO FAN)

Steps:

• Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
• In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
• Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
• Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
• Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.