Wok-Tossed Pork and Shrimp Fried Rice — Yangzhou Fried Rice
China's most celebrated fried rice, day-old jasmine rice wok-tossed with char siu pork, prawns, egg, and spring onion in a clean soy glaze.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice char siu pork into 1cm pieces. Peel, devein, and halve prawns. Beat 4 eggs. Thaw peas. Finely dice 1 small carrot. Slice 4 spring onion stalks, separating white and green parts. Mince 2 garlic cloves. Have cold day-old jasmine rice ready.
Sear
Heat 4 tbsp neutral oil in a large wok over high heat until smoking. Add prawns and char siu, stir-fry 2–3 minutes until prawns turn just pink. Push to the side.
Build 1
Pour beaten eggs into the centre, scramble 30–40 seconds until just set. Break up and mix with prawns and pork. Add white spring onion, garlic, carrot, and peas; toss 1–2 minutes over high heat.
Build 2
Add cold rice, spread across the wok, and press down firmly. Leave untouched 1–2 minutes to develop a light crust. Toss vigorously 2–3 minutes until each grain separates and lightly toasts.
Glaze
Add both soy sauces, sesame oil, and white pepper. Toss 1–2 minutes over high heat until glossy and coated evenly.
Plate
Scatter green spring onion over the fried rice and serve immediately while hot and aromatic.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.