Deluxe Fried Rice Yangzhou Chau Fan Recipes

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AUTHENTIC YANGZHOU FRIED RICE (CHAO FAN)



Authentic Yangzhou Fried Rice (Chao Fan) image

Yangzhou fried rice is the most popular fried rice dish from China and is made with simple ingredients. This quick and easy authentic Yangzhou fried rice recipe only takes 15 minutes total and tastes as good as restaurant fried rice!

Provided by Sierra Park

Categories     Main Course

Time 15m

Number Of Ingredients 12

5 cups cooked white rice (about 2 cups uncooked; preferably made the day before and refrigerated)
3 tablespoons cooking oil
2 carrots (diced)
1/3 cup peas (frozen or fresh)
10 shrimp (deveined, deshelled, no tail; cut into small pieces)
3 eggs
1/2 cup char siu pork (or Chinese sausage; cut into small pieces)
2 scallions (chopped)
1.5 tablespoons soy sauce
Pepper (to taste)
Salt (to taste)
Wok or large pan

Steps:

  • Make sure all of your ingredients are prepared ahead of time. Beat the eggs together in a bowl and add salt to taste. Using your hands or a spoon, break up the refrigerated rice so that most of the individual grains are separated
  • Heat up a wok or large pan over medium-high heat and add 1 tablespoon of oil. Swirl around the pan and heat until just smoking. Add the carrots and peas and cook for 1-2 minutes
  • Add the shrimp to the wok. Season with a generous amount of salt. Cook for 30 seconds while stirring constantly to ensure the shrimp all get evenly cooked. Remove from heat and pour the peas, carrots, and shrimp into a bowl
  • Return the wok to the heat and add 1 tablespoon of oil. Swirl around to coat the bottom of the wok and heat again until just smoking. Add the rice and cook for 1-2 minutes. Be sure to be stirring and tossing the rice continuously
  • Make a hole in the middle of the rice and add the remaining 1 tablespoon of oil. Pour the eggs into the hole and cook for 30 seconds while stirring. Mix the egg and rice together and cook while stirring and tossing for another minute until the egg is mostly cooked
  • Add the char siu and cook for 1 minute. Add the peas, carrots, and shrimp back to the wok along with the soy sauce and pepper and cook for 2 minutes, stirring and tossing continuously
  • Turn off the heat and add the chopped scallions. Mix well and serve warm!

Nutrition Facts :

DELUXE FRIED RICE (YANGZHOU CHAU FAN)



Deluxe Fried Rice (Yangzhou Chau Fan) image

Provided by Robert Farrar Capon

Categories     one pot, side dish

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 15

1 tablespoon peanut oil
Salt
1 egg, beaten lightly with 1 teaspoon water
1 teaspoon minced fresh ginger
1/4 cup diced Chinese roast pork (see recipe)
1/4 cup diced cooked shrimp
2 tablespoons diced ham (preferably Smithfield)
1/4 cup snow peas, cut into squares, or 1/4 cup frozen green peas
2 teaspoons dry sherry
1/4 cup chicken stock or water
1 scallion, minced
Approximately a quarter of a small head of iceberg lettuce, cut to match the snow peas
3 cups cooked plain rice
White pepper as desired
1/4 teaspoon sugar

Steps:

  • Have all ingredients prepared and on hand at the stove.
  • Place wok or large skillet over high heat. Add oil and 1/4 teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.
  • Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 7 grams, Carbohydrate 160 grams, Fat 10 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 705 milligrams, Sugar 2 grams, TransFat 0 grams

CLASSICAL CHINESE FRIED RICE - YANG ZHOU CHAO FAN



Classical Chinese Fried Rice - Yang Zhou Chao Fan image

Make and share this Classical Chinese Fried Rice - Yang Zhou Chao Fan recipe from Food.com.

Provided by elly9812

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb rice, cold, cooked, preferably from yesterdays leftover. Cold rice is not so sticky
2 eggs
2 ounces cantonese roast pork (cha xiu)
2 ounces shrimp, shelled and deveined, cooked
1 teaspoon fresh coriander leaves, chopped
7 -8 drops dark soy sauce
1/2 teaspoon light soy sauce
1/4 teaspoon salt
3 tablespoons oil
4 ounces chicken broth

Steps:

  • Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
  • Dice roast pork.
  • Beat eggs.
  • Heat iron wok till smoking hot.
  • Swirl a ladle of cold oil in the wok to coat the inside evenly.
  • Pour off the oil
  • Add 2 Tbsp oil to wok.
  • Pour the beaten egg into the hot wok.
  • Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
  • Toss and turn the rice very quickly for about ten seconds with spatula.
  • Add the salt, light and dark soy sauce.
  • Toss and turn the rice very quickly for about another ten seconds.
  • When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
  • Toss quickly for another ten seconds, and add the other half of the broth.
  • Add another Tbsp oil and toss for a further 3 seconds.

Nutrition Facts : Calories 2504.8, Fat 110.5, SaturatedFat 20.9, Cholesterol 855.4, Sodium 993.4, Carbohydrate 95.7, Fiber 1.7, Sugar 0.2, Protein 262

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