Concentrate on bringing out the flavor and not burning. Some aromatics to think about: garlic, ginger, onions, leeks, shallots. Proteins You can go ahead and add your proteins directly to the aromatics, the aromatics with flavor your protein and add a bit more oomph. Go wild with proteins: seafood, meats, tofu, you name it. And then, you got it, remove from the pan and set aside. Add in a very generous amount, turn the heat to high, and add in the rice, tossing and frying over high heat, until slightly golden and crisp.
A note on rice: use day old rice. Using fresh rice is a rookie mistake and a guaranteed way to a sad pile of mush. Instead, make some extra rice the night before and let it hang out in the fridge. For maximum chill, be sure to break the rice up before you add it to the wok. Just slightly wet your hands and gently squeeze the cold rice, breaking it up into loose individual kernels.
Seasoning After the rice is crisp, add everything back into the wok, breaking up the eggs with your spatula and tossing to distribute everything evenly. Season with salt or a bit of your sauce of choice and add in any herbs green onions, dill, basil, anything goes. Enjoy immediately! There you have it. Each grain of rice should fluffy and distinct and each spoonful of rice should have a bit of everything in it for the perfect bite!
Super delicious and authentic Chinese egg fried rice with shrimp, sausage, and onions. Prep Time 5 mins. Cook Time 10 mins.
Total Time 15 mins. Instructions In a large skillet or wok, heat up a bit of oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
Crisp up the Chinese sausage over medium high heat, cooking until slightly browned, stirring occasionally. Remove the Chinese sausage from the pan and add it to the bowl with the eggs. Add a bit of oil to the pan if needed and cook the shrimp with the onions very briefly, until just opaque and cooked through.
Remove from the pan and pop it into the egg and sausage bowl. Heat up 2 tablespoons of oil in the pan and add the rice. Fry, stirring occasionally until the rice is crispy and heated through. Give a quick stir so the egg and rice can be mixed well quickly.
Add green beans, carrots, ham and shrimp, light soy sauce, sprinkle pinch of salt and white pepper. Give everything a big stir-fry and mix well. Then add green onion and fry for another 30 seconds. Note 1: if you plan to make fried rice next day, you can slightly reduce the water when steaming the rice.
So the grains are harder and better for fried rice. Soft rice is not a good option. Note 2: You can use both wok and skillet for this recipe. If you do not have a old wok, a nonstick skillet is a better tool for a new wok. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Thank you very much for your post.
I also have an article about Yangzhou Fried Rice. But is a version in Vietnam. I have a huge Asian grocery store where I live, what should it say on the package?
Or what brand should I go for? Or what is it called? You should be able to get that from any Chinese restaurant. Facebook Instagram Pinterest. Jump to Recipe Print Recipe. Have fun cooking! Feedback , vegetarian yang chow fried riceyang chow chowkingyang chow fried rice vs fried riceyang chow fried rice chef boy logroyang chow fried rice simpolyang chow fried rice near me , People also search for , Privacy settings , How Search works , vegetarian yang chow fried rice , yang chow fried rice vs fried rice , yang chow chowking , yang chow fried rice simpol , yangzhou fried rice recipe , yang chow fried rice rasa malaysia , mann hann yang chow fried rice recipe , yang chow fried rice yummy ph.
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