Yangzhou fried rice recipe
Yangzhou fried rice recipe This is Chinese-style fried rice. You can find this dish at almost every family-style Chinese
Product Details
Ingredients
Pork
Chinese barbecue pork (char siu) or sausage are best for this recipe. Lap cheong is the Cantonese word for it and lạp xưởng is the Vietnamese word for it. The sausages are a bright red color. It is sweet and savory with a firmer texture than European or Western sausages. I prefer to use Chinese sausage when making Yangzhou fried rice at home. They usually come ready to eat (just needs to brown or be heat up) and easy to find at the local asian grocery store. The perfect ingredient to make this a quick meal
Chicken
This is a dish that I usually throw my leftover rotisserie chicken in or whatever leftover chicken I have. I typically don’t love leftover chicken but this dish is my favorite way to repurpose it. However you can of course cook fresh chicken too. I suggest cooking the chicken first and setting aside prior to adding in all the other ingredients like rice veggies etc.
Shrimp
For this recipe I like to use small shrimp so it is more bite size. I love a shortcut so I used frozen cooked shrimp. This way I don’t have to clean peel and devein which can be tedious.
Rice
My favorite type of rice to use for this fried rice recipe is Jasmine rice which is a type of long grain rice. It is a little stickier and more fragrant than American long grain rice.
Vegetables
Typical vegetables seen in this dish are carrots peas corn and green onions. For an even quicker meal you can use a bag of mixed frozen veggies. I used frozen peas and corn here because I am trying to use up a giant bag of carrots. I put in fresh carrots here but frozen works as well Lastly fresh green onions to finish it off is always my favorite part I add it in last after the heat is off so it doesn’t wilt and lose its flavor too much.
