Yangzhou Fried Rice
Yangzhou fried rice is also called Yangzhou fried rice with egg. It is a popular Yangzhou specialty with a long history. It’s said that it originates from a powerful minister of the Sui Dynasty, (581 - 618) Yang Su, and his favored dish, Sui Jin Fan (fried rice with egg). It is dazzling with many colorful ingredients. It is also a good choice to make with leftover rice.
250g cooked rice (or leftovers), 2 eggs, 50g sausage, 50g corn kernels, 50g peas, 10g dried and shelled shrimp, and 4 dried thin mushrooms
Seasonings: 1 soupspoon salad oil, 4g salt, 10g ginger and 3 chives
Note: The amount of the seasonings listed above can be adjusted according to personal taste.
Clean the ingredients.
Boil the peas until soft. Remove them to cool water, then drain.
Soak the dried and shelled shrimp and dried thin mushrooms in warm water for about 30 minutes. Cut into 1/2cm cubes.
Cut the sausage into 1/2cm cubes.
Mince the ginger and chives.
Crack the eggs into a bowl. Whisk the eggs to mix up the yolk and the egg white completely with a wire whisk or chopsticks.
Add some cooking oil to the rice and mix with the oil evenly. Heat some cooking oil in a wok and turn down the heat. Add the beaten eggs. After the eggs set, break them into small pieces. Mix the egg pieces with the rice.
Add some cooking oil to the wok and fry the chives until fragrant. Add the sausage and mushroom and stir-fry briefly. Add some water and cook until dry. Add the peas and corn kernels and stir-fry briefly again. Add the rice and egg pieces and stir-fry evenly. Add some salt and stir-fry until the rice is loose.
The Yangzhou fried rice is finished.