Chinese Fried Rice (Yangzhou Style)

Name: Chinese Fried Rice (Yangzhou Style)
Yield: 3-4
Ingredients: 2 cups cooked jasmine or long-grain rice, refrigerated and loosened; 2 tbsp neutral oil, divided; 2 eggs, lightly beaten; 1 cup mixed diced vegetables (carrot, peas, corn, scallion whites); ½ cup diced cooked shrimp or chicken (optional but traditional); 2-3 cloves garlic, minced; 1.5 tbsp light soy sauce; ½ tsp sesame oil; Salt and white pepper to taste; 3 scallions (green part), chopped; Optional: white pepper

From: China

Servings: 3-4

Difficulty: Medium

Ingredients

2 cups cooked jasmine or long-grain rice, refrigerated and loosened
2 tbsp neutral oil, divided
2 eggs, lightly beaten
1 cup mixed diced vegetables (carrot, peas, corn, scallion whites)
½ cup diced cooked shrimp or chicken (optional but traditional)
2-3 cloves garlic, minced
1.5 tbsp light soy sauce
½ tsp sesame oil
Salt and white pepper to taste
3 scallions (green part), chopped
Optional: white pepper

Instructions

1. Heat a wok or large skillet over very high heat until smoking hot.
2. Add 1 tbsp oil. Pour in beaten eggs. Scramble quickly until just set, about 30 seconds. Remove to a plate.
3. Add remaining oil to the wok.
4. Add minced garlic. Stir-fry for 10 seconds until fragrant.
5. Add diced vegetables and protein (if using). Stir-fry 1-2 minutes until just tender.
6. Add cold rice. Break up any clumps. Stir-fry continuously over high heat for 3-4 minutes, tossing constantly, until rice is hot and dry-looking.
7. Return scrambled eggs to the wok.
8. Pour in soy sauce. Toss well to coat evenly.
9. Add sesame oil and scallion greens. Toss briefly.
10. Season with salt and white pepper to taste.
11. Serve immediately.