‘Yangzhou’ Fried Rice

On 21st & 22nd January 2015, This was Dinner

We had burgers on Wednesday, purely for budgetary purposes, using up stuff from the freezer.

On Thursday night we made this Ching-He Huang recipe found on the Food Network. Here’s a fact for you, Yangzhou is historically one of China’s wealthiest cities and this rice was said to be invented by a magistrate (source: Wikipedia). There is no cooked shrimp in mine so I guess it’s not exactly authentic.

I* also used brown rice as that’s what we had in and it’s becoming a firm favourite here!

Pre-preparing:

Cook some brown rice. It takes longer to cook so here’s how to do it – cover the rice with about an inch of boiling water, boil with the lid off for about 8 minutes. Pop the lid on, turn down to a simmer and cook for another 8 minutes. Turn off the heat, cover the rice with foil and pop the lid back on then leave to steam for about 15 minutes. Remove and spread out on a plate to cool.

Preparing:

  • Finely chop some ginger
  • Dice one carrot and cut another into sticks
  • Chop up some cooked ham
  • Chop up some spring onions
  • Slice some mushroom
  • Slice a couple of shallots
  • Beat a couple of eggs
  • Misx some ketchup with hot chilli sauce
  • Get oil, frozen peas, light soy sauce & seasoning ready

Making:

Heat some oil in a pan and cook the shallot for a few minutes, add the mushrooms and leave to cook. Remove from the pan.

Add the carrots and ginger to the pan and cook for a few minutes. When the carrot is almost cooked, add back the mushrooms and shallots then add the rice. Keep stirring until the rice is cooked through then add the egg. Again, stirring until cooked.

Season well and add the soy sauce then just before serving add the ketchup mixture.

Serve with a sprinkle of spring onions.

TWD_2201_Fried_Rice

I would have loved to have added a handful of dried prawns as per the recipe but as I said earlier, I’m trying to budget.  I had no complaints though, it was very good and once again, like the jambalaya last week, seconds and thirds went down!

* I say I but my only contribution to this meal was peeling the ginger and stirring the onions. Well done Mr S – delicious. This might have to be his blog soon, I feel like a fraud 😉

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