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Yangchow Fried Rice

Recipe #: 185  |  Submitted By: unknown  |  Last Modified: 16 Aug 2011

Description: Originating from Yangchow in Eastern China, this dish has become just as much of a favourite with the Cantonese. In fact, it is one of the most well known and popular rice dishes both inside and outside China. Prawns or small shrimps are always used; in the South, char siu or Cantonese roast pork is used instead of ham.

Servings: 4 servings

Yangchow Fried Rice
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Ingredients for Yangchow Fried Rice

 225g fresh or frozen raw peeled prawns

 8 tbsp groundnut or corn oil

 2 cloves garlic, peeled and finely chopped

 1 tbsp Shaohsing wine or medium dry sherry

 2 large eggs

 salt and pepper

 about 800g or 5-6 cups boiled rice, cooked at least 3-4 hours in advance

 4 spring onions, cut into thin rounds, white and green parts separated

 225g cooked ham, diced

 225g frozen petits pois or peas

 1½ tbsp thick soy sauce

 2-3 tbsp clear stock

For the marinade

 scant ½ tsp salt

 1½ tsp cornflour

 ½ egg white


Directions for Yangchow Fried Rice

1. If frozen prawns are used, defrost thoroughly. Devein the prawns and cut into 2cm pieces. Pat dry with kitchen paper. Put into a bowl.

2. Prepare the marinade: mix together the salt, cornflour and egg white. Stir into the prawns, making sure they are evenly coated. Refrigerate, covered, for a minimum of 3 hours or overnight.

3. Heat a wok over a high heat until smoke rises. Add 2 tbsp of the oil and swirl it around. Add the garlic and, as soon as it takes on colour, tip on the prawns. Separate them, stirring and tossing with a wok scoop or metal spatula for about 30-45 seconds or until almost cooked and turning pinkish. Splash in the wine or sherry around the side of the wok; as soon as the sizzling dies down, remove the prawns and put aside. Wash and dry the wok.

4. Beat the eggs lightly with 1 tbsp of the oil and a little salt. Heat a large frying pan until moderately hot, add 1 tbsp of the oil and swirl it around to cover the whole surface.

5. Pour in half of the beaten egg and tip the pan to spread the egg evenly to the edges. When firm, turn the crepe over and fry the other side for a few seconds. Remove the crepe to a plate and slice into thin strips.

6. Separate the rice grains as much as possible. Blanch the petits pois or peas in boiling salted water for 3 minutes and drain well.

7. Reheat the wok and over a high heat until smoke rises. Add the remaining oil and swirl it around. Stir in the white spring onion. Pour in the remaining beaten egg, then immediately tip in all the rice. Sliding the wok scoop or spatula to the bottom of the wok where the runny egg is, turn and toss the rice, separating any lumps.

8. When thoroughly hot, add the ham, stir, then the petits pois or peas, stir, and then the prawns. Still strring, add the soy sauce and stock.

9. Finally, put in half of the egg strips and the green spring onion. Remove to a warm serving platter and arrange the remaining egg strips on top for garnish.


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