Yangzhou Fried Rice (扬州炒饭)

Method

1. 1

   Should the rice be freshly made, spread it across a baking sheet and place uncovered in the refrigerator for at least one hour so it dries sufficiently; otherwise simply use thoroughly chilled day-old rice and gently separate any lumps using damp fingertips.

2. 2

   Whisk the eggs together with a small pinch of the measured salt; arrange every remaining component within easy reach beside the stove because the entire process happens rapidly over intense heat.

3. 3

   Place a wok or heavy large skillet on high heat until a water droplet vanishes at once and faint smoke appears; swirl in one tablespoon of the oil, drop in the shrimp pieces, and cook while stirring for roughly one minute until they turn pink, firm, and curled; remove to a plate.

4. 4

   Pour the second tablespoon of oil into the wok, add the diced carrot, and stir-fry about one minute; follow with the thawed peas, diced char siu, and scallion white slices, continuing to toss for thirty seconds until the mixture becomes aromatic and the carrot reaches crisp-tender.

5. 5

   Slide all vegetables to one half of the wok, creating space on the opposite side; pour the beaten eggs into the cleared area, allow them to firm for fifteen seconds, then gently break them into soft curds.

6. 6

   Maintain maximum heat, add the prepared rice, and use the spatula back to crush any final clumps; toss and stir continuously for two to three minutes so the grains heat evenly, loosen, and remain distinct.

7. 7

   Return the cooked shrimp to the wok, drizzle the light soy sauce around the edge, then scatter the ground white pepper and remaining salt; stir-fry energetically for one full minute until the flavors marry, the rice smells fragrant, and visible moisture has evaporated.

8. 8

   Scatter the scallion green slices over everything, perform a few last quick turns to incorporate, and transfer straight to serving plates.