How to make Yangzhou fried rice/Easy Chinese fried rice recipe under 15 minutes

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

cooked meat

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein alternative.

rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a high-protein alternative.

Heat a wok over medium high heat until hot.

Add 1 tablespoon of oil and stir to coat the wok evenly.

Wait about 10 seconds until the oil looks wavy or glossy but not smoking.

Pour in the beaten eggs and let sit undisturbed for 3 to 5 seconds to start setting from the bottom.

Gently scramble the eggs with a spatula, pushing from the edges towards the center to form big soft curds.

Once the eggs are just set but still moist, take them out and set aside.

In the same wok, add another half tablespoon of oil.

Toast in the shrimp and stir fry for about 30 seconds until just pink.

Add the diced jinhua ham, carrots, and peas, and stir fry for 1 minute until fragrant.

Add the cold day-old rice and use a spatula to break up any clumps, keeping the heat high and stirring for about 2 to 3 minutes until each grain is hot and slightly toasty.

Toast the eggs back in, add a pinch of salt, a dash of white pepper, and chicken powder if desired, and mix well until everything is combined.

Turn off the heat and add the chopped scallions, stirring through while the wok is still hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens