Yangzhou Fried Rice

Ingredients

• 3 cups cooked jasmine rice, chilled overnight
• 3 large eggs, beaten
• 4 oz char siu (Chinese barbecue pork), diced small
• 4 oz small shrimp, peeled and deveined
• 1/3 cup frozen peas
• 1/3 cup carrot, diced small
• 2 scallions, thinly sliced
• 3 tbsp vegetable oil, divided
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp light soy sauce
• 1/2 tsp sesame oil

Before you cook

• Break up the cold cooked rice with your fingers so no clumps remain
• Dice the char siu into small, even pieces
• Peel and devein the shrimp if not already done
• Dice the carrot small so it cooks quickly
• Beat the eggs in a bowl
• Slice the scallions

Steps

1. Set a wok over high heat until it just starts to smoke
2. Add 1 tablespoon of oil and swirl to coat the wok
3. Add the shrimp and stir-fry for about 1 minute until just pink, then scoop them out onto a plate
4. Add another tablespoon of oil to the wok
5. Add the carrot and peas and stir-fry for about 1 minute
6. Add the diced char siu and stir-fry for 30 seconds
7. Push all the ingredients to one side of the wok
8. Pour the beaten eggs into the empty side of the wok
9. Scramble the eggs briefly until just set but still soft
10. Add the cold rice to the wok, breaking up any remaining clumps with your spatula
11. Toss the rice together with the egg, char siu, carrot and peas so everything is evenly mixed
12. Keep stir-frying for 2 to 3 minutes, pressing the rice against the hot wok surface now and then to pick up a light char
13. Return the cooked shrimp to the wok
14. Sprinkle in the salt, white pepper and soy sauce and toss to coat every grain
15. Add the sliced scallions and toss for another 20 seconds
16. Drizzle the sesame oil over the rice and give it one final toss
17. Serve the fried rice immediately while it's hot