Yangzhou Fried Rice

Yangzhou (yang Jo) is city of east-central China east of Nanjing on the great Yangtze River. Yangzhou fried rice is a perhaps the most well known dish of the city of Yangzhou, in the Jiangsu province. The recipe was invented by Qing China's Yi Bingshou (1754–1815) and the dish was named Yangzhou fried rice since Yi was once magistrate of Yangzhou. This fried rice is one of the classic dishes served towards the end of the Chinese New Year banquet. It is lightly seasoned and devoid of soy sauce so that the rice stays white.

2 Tablespoons peanut oil

½ Cup bay shrimp

4 Cups cold leftover Jasmine white rice

½ Cup frozen peas

½ Cup diced Char Sui (Chinese-style grilled pork)

½ Cup thinly slices lap cheong Chinese sausage¹

½ Cup chopped scallions plus more for garnish

½ Cup diced cremini mushrooms

3/4 Teaspoon salt

¼ Teaspoon white pepper

2 Beatened eggs cooked slowly in butter until just firm, chopped.

Place wok over high heat, add oil, stir fry sausage and Char Sui until aromatic. Add scallions and shrimp. When shrimp are orange add and stir fry rice and mushrooms. Toward the end, add frozen peas, and chopped pre-cooked egg to warm. Correct seasoning. Garnish with remaining scallions and serve.

Notes:

1.       When buying lap cheong, look for those seasoned with sugar, rose water, rice wine and soy sauce.