{"id":172,"date":"2019-10-29T16:05:55","date_gmt":"2019-10-29T16:05:55","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=172"},"modified":"2024-02-09T21:35:52","modified_gmt":"2024-02-09T21:35:52","slug":"yangzhou-fried-rice","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/yangzhou-fried-rice\/","title":{"rendered":"Yangzhou Fried Rice"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Yangzhou Fried Rice<\/span><\/h2>\n
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Yangzhou Fried Rice, also named Yeung Chow Fried Rice, is a simple homemade dish, made from cold cooked rice and various ingredients, such as sausage, lettuce and green peas.
It is so named because its origin can be dated back to Yangzhou, where it is said fried rice started to be widely popular.<\/span><\/div>\n
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Author: <\/span>Travel China Guide<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> bowl of cold cooked rice<\/span> pre-cooked half to one day in advance would be better<\/span><\/li>
  • 1<\/span> egg<\/span><\/li>
  • chicken breast or chicken leg<\/span> 50g<\/span><\/li>
  • flower mushroom<\/span> 10g<\/span><\/li>
  • sausage<\/span> 50g<\/span><\/li>
  • green peas<\/span> 25g<\/span><\/li>
  • shrimp<\/span> 5-10g<\/span><\/li>
  • lettuce<\/span> 25g<\/span><\/li><\/ul><\/div>

    <\/span>Seasonings<\/span><\/h4>
    • cooking oil<\/span><\/li>
    • salt<\/span><\/li>
    • rice wine<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>Preparation<\/span><\/h4>
      • Crack two eggs into a bowl. Add a little salt and beat it up.<\/div><\/li>
      • Peel, clean and cut the lettuce into 4mm3 dices.<\/div><\/li>
      • Cut the sausage into 2mm * 4mm * 4mm cubes.<\/div><\/li>
      • Boil the chicken breast beforehand. Let it cool. Then cut into 4mm3 dices.<\/div><\/li>
      • Soak the flower mushroom in warm water for 1-2 hours. Drain off water and cut into 4mm3 dices.<\/div><\/li>
      • Boil the shrimps and dice finely.<\/div><\/li><\/ul><\/div>

        <\/span>Cooking<\/span><\/h4>
        • Poach the green peas\u00a0in boiling water for 5-10 minutes.<\/span><\/div><\/li>
        • Stir-fry the shrimps: Preheat a wok. Add cooking oil and heat until 150\u00a0C (300\u00a0F). Add the shrimps, and stir-fry for 10-20 seconds. Remove and drain off the oil.<\/span><\/div><\/li>
        • Fry the fixings \/ other ingredients: Heat the cooking oil. Add in diced chicken, flower mushroom, lettuce, chopped sausage and the poached green peas and fry for half a minute. Then pour in some yellow rice wine and add salt. Fry for 2-3 minutes and turn off the heat. Remove from the pan.<\/span><\/div><\/li>
        • Fry the egg: Place the wok over medium heat. Pour in cooking oil and heat it. When the temperature reaches 150\u00a0C (300\u00a0F), add in the beaten egg and fry for about 1 minute until both sides turn golden. Cut it into small chunks with cooking spatula.<\/span><\/div><\/li>
        • Add in rice and stir well to make all rice scattered in the wok. Fry for about 2 minutes. Then add in fried shrimps. Stir well\u00a0to combine.<\/span><\/div><\/li>
        • All the other ingredients prepared in Step 3. Stir-fry for another 1-2 minutes and mix well. Add some salt. Turn off the heat and serve on a nice plate.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          The general proportion of rice and the total amount of all\u00a0other ingredients\u00a0is 7:3.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":169,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[135,170,140],"tags":[],"class_list":["post-172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-chinese","category-side"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2019\/10\/yangzhou-fried-rice.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=172"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/172\/revisions"}],"predecessor-version":[{"id":173,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/172\/revisions\/173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/169"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}