AI-generated image
Yangzhou-style vegetable fried rice
Egg and vegetable fried rice
Golden egg fried rice with peas, carrot, shiitake and spring onion
Yangzhou in Jiangsu gave its name to China's most famous fried rice, which is supposed to show off a cook's skill: separate, glossy grains, small even dice and egg in every mouthful. The original carries ham and shrimp; this vegetable version swaps them for shiitake, peas, carrot and sweetcorn, and keeps the seasoning light (salt and a little soy) so the rice stays pale and golden rather than brown. It's a meal on its own or a side for stir-fries. Chef's tip: use rice cooked the day before and chilled uncovered; fresh rice is too soft and clumps.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Ingredients
Main
- 1 ⅓ lb cooked jasmine ricecold, from about 250 g raw; grains broken up
- 3 eggsbeaten with a pinch of salt
- 3 tbsp vegetable oil
- 3 ½ oz fresh shiitake mushroomscut into small dice
- 1 carrotcut into 5 mm dice
- 2 ⅞ oz frozen peas
- 2 ⅛ oz sweetcorn
- 3 spring onionssliced, white and green separated
- ¾ tsp salt
- 1 tsp light soy sauce
- ¼ tsp ground white pepper
Shop this recipe on Amazon
What you'll need
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat a wok over a high heat until it smokes faintly, then add 1 tbsp vegetable oil. Pour in 3 eggs, let them puff for a few seconds and scramble into small, soft pieces. Take out while still a little moist.
1 minStep 2: Add 1 tbsp vegetable oil and stir-fry 3 ½ oz fresh shiitake mushrooms and 1 carrot for 2 minutes until the mushrooms brown at the edges. Add 2 ⅞ oz frozen peas, 2 ⅛ oz sweetcorn and the spring onion whites from 3 spring onions for 1 minute. Tip out.
3 minStep 3: Add the last 1 tbsp vegetable oil and the cold 1 ⅓ lb cooked jasmine rice. Spread it over the wok, leave 20 seconds to toast, then toss; repeat for 3–4 minutes until every grain is hot, separate and jumps in the pan.
4 minStep 4: Common mistake: crowding a small pan with double the amount. The rice steams and turns sticky; for more than 3 portions, cook in batches.
Step 5: Return the egg and vegetables, season with ¾ tsp salt, 1 tsp light soy sauce and ¼ tsp ground white pepper and toss for 1 minute. Scatter with the spring onion greens and serve.
1 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 14 g
- Carbs
- 62 g
- Fat
- 16 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yangzhou-style vegetable fried rice take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of cooked jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.
Thai
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.