Emily Kydd’s Yangzhou Egg-Fried Rice

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Wok are you waiting for? This is a a simple Chinese dish, best made with rice that’s been cooked and chilled overnight


Ingredients
• 300g jasmine rice
• 
5 tablespoons sunflower oil
• 
3 eggs, beaten and seasoned
• 100g shiitake mushrooms, finely sliced
• 150g cooked peeled prawns
• 
75g frozen peas, defrosted
• 
6 spring onions, finely sliced
• 
1 tablespoon sesame oil
• 
2 tablespoons shaoxing wine
v4 tablespoons soy sauce
• handful coriander leaves, to serve

Method
1 Cook the rice according to the packet instructions. Drain, then spread it out on a tray and leave to cool. Chill in the fridge until ready to cook, preferably overnight.
2 When ready to serve, heat 1 tbsp of the sunflower oil in a wok until very hot. Add the beaten eggs and scramble for 30 seconds, then tip onto a plate. Return the wok to the heat, add 3 tbsp sunflower oil and heat until nearly smoking.
3 Tip in the mushrooms and cook for 2 minutes. Add the last 1 tbsp sunflower oil and the chilled rice. Cook, stirring for 4 – 5 minutes, until the rice is starting to crisp a little here and there.
4 Add the prawns, peas, scrambled eggs and half the spring onions. Continue to stir for 2 minutes. Pour in the sesame oil, wine and soy, adding more soy or sesame oil to taste.
5 Serve topped with the remaining spring onions and coriander.

Recipe courtesy of Emily Kydd, extracted from Posh Rice

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