Interstitial Cystitis Friendly 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
Ingredient noteInterstitial cystitis flags onions because alliums can irritate a sensitive bladder, but this recipe uses only the milder scallion green tops, which is likely fine for most. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- ½ cup frozen peas, thawed
- ½ cup diced carrots (about 1 medium carrot), cut into ¼-inch dice
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
Ingredient noteWhite pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
- 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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