Chestnut Free Yangzhou Fried Rice with Shrimp and Char Siu
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Learn more →Ingredients
4 servings
- 4 cups cooked long-grain white rice, day-old and cold
- 8 oz medium shrimp, peeled and deveined
- 6 oz char siu pork, cut into ½-inch dice
- 3 large eggs, lightly beaten
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 scallions, thinly sliced, white and green parts separated
- ½ cup frozen peas, thawed
- ½ cup diced carrots (about 1 medium carrot), cut into ¼-inch dice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- ½ tsp salt, or to taste
Instructions
- 1
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Add the shrimp in a single layer and cook undisturbed for 1 minute, then flip and cook for another 30–60 seconds, until the shrimp are pink and opaque throughout with no translucent gray at the center. Transfer to a plate.
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