Yangzhou fried rice recipe

Ching-He Huang rustles up some special fried rice with pork, prawns, chicken and plenty of veggies

Prep: 10 minutes
Cook: 5 minutes

Serves 2-4 to share

Watch Ching make the recipe in this how to make fried rice video

• 2tbsp groundnut oil
• 3 eggs, beaten
• 50g cooked, shelled baby prawns
• 50g mixed vegetables, such as peas, mini broccoli florets, sweetcorn kernels and grated carrot
• 50g roast pork, diced
• 50g cooked chicken, shredded (optional)
• 400g cold leftover cooked jasmine rice or freshly cooked long-grain rice
• 2tbsp light soy sauce
• 2tbsp toasted sesame oil
• 2 pinches ground white pepper
• A few sprigs of coriander, to garnish

1. Heat a wok over a high heat until it starts to smoke and then add half the groundnut oil. Pour in the beaten eggs and leave to settle for 1-2 minutes, then swirl around the wok and, using a wooden spoon, stir the eggs to lightly scramble them. Transfer to a plate and set aside.

2. Reheat the wok and add the remaining groundnut oil. Tip in the prawns and mixed vegetables and stir-fry for less than 1 minute. Add the roast pork and cooked chicken (if using) and stir-fry for just under a minute. Add the cooked rice and mix well to break it down in the wok.

3. Return the scrambled eggs to the wok and season with the soy sauce, toasted sesame oil, salt and pepper, then remove from the heat and serve immediately, garnished with coriander sprigs, if you like.

Tip

• If using freshly cooked rice, take 200g of uncooked long-grain rice, such as basmati, rinse it well and then boil in 400ml of water, cooking it until all the water has been absorbed. This will increase the cooking time by 20 minutes.
• You could include other types of cooked meat in this dish, such as chunks of honey-roast ham instead of the chicken.