Huang He Fried Rice Food

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YANGZHOU FRIED RICE



Yangzhou Fried Rice image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

1 small handful dried shrimp, optional
2 tablespoons ketchup
1 tablespoon Sriracha chili sauce
2 tablespoons peanut oil
3 eggs, lightly beaten
1 tablespoon peeled and grated ginger
1 medium carrot, cut in 1/4-inch dice
4 ounces cooked Chinese pork (char siu) or ham, cut in 1/4-inch dice
3 fresh shiitake mushrooms, stemmed and diced
1 cup frozen peas
3 cups cooked jasmine rice, a day old
1 to 2 tablespoons light soy sauce
Sea salt and freshly ground white pepper
1 teaspoon toasted sesame oil
1 to 2 green onions, sliced on a diagonal, for garnish

Steps:

  • If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside.
  • For the spicy ketchup sauce, if using: In a small bowl, combine the ketchup and chili sauce and set aside.
  • For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
  • Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.

EGG-FRIED RICE WITH PICKLED VEGETABLES



Egg-Fried Rice with Pickled Vegetables image

Provided by Food Network

Categories     main-dish

Time P1DT30m

Yield 2 servings

Number Of Ingredients 18

3 tablespoons peanut oil
4 fresh shiitake mushrooms, diced
3 large eggs, beaten
2 cups jasmine rice, cooked
2 pinches Chinese five-spice powder
1 1/2 cups diced Pickled Vegetables, recipe follows
1 teaspoon toasted sesame oil
Dash light soy sauce
Sea salt and freshly ground white pepper, for sprinkling
3 pickled ramps or fresh scallions, for serving, optional
Chili powder or cayenne pepper, for serving
1/4 cup mirin (Japanese sweet rice cooking wine)
1/4 cup clear rice vinegar
1 tablespoon superfine sugar
1 teaspoon sea salt
English cucumbers
Baby carrots
Breakfast or round red radishes

Steps:

  • Heat a wok over medium-high heat until smoking. Pour in 1 tablespoon of the oil. Add the mushrooms and eggs and stir continually until the eggs are softly cooked, about 20 seconds, and then transfer the mushrooms and eggs to a bowl. Add the remaining 2 tablespoons oil to the wok and heat until hot. Add the rice, season the mixture with the five-spice powder and stir-fry until heated through.
  • Return the mushrooms and eggs to the wok with the Pickled Vegetables and stir continually until very hot. Season the mixture with the sesame oil and soy and sprinkle with salt and white pepper. Toss well, and then transfer the mixture to a serving platter. Garnish with the ramps and sprinkle some chili powder over the top. Serve warm or at room temperature.
  • Whisk together the mirin, rice vinegar, sugar and salt together in a small bowl until dissolved.
  • To pickle cucumbers: Slice the cucumber into half-moon slices and transfer to a nonreactive bowl. Pour the pickling liquid over them, toss to coat, and let stand for at least 30 minutes or up to 3 days in the refrigerator.
  • To pickle baby carrots: Peel and halve them lengthwise and transfer them to a nonreactive bowl or jar. Pour the pickling liquid over them, making sure they are completely immersed. Let stand for at least 1 day and up to 5 days in the refrigerator before serving.
  • To pickle radishes: If using breakfast radishes, halve them lengthwise, or if using round, quarter them lengthwise. Transfer them to a nonreactive bowl or jar and pour the liquid over them. Let stand for at least 2 hours or up to 2 days in the refrigerator before serving.

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