Yangzhou Fried Rice
Yangzhou Fried Rice is Cantonese in spite of its name. When I was a kid, dad used to bring us to Cantonese restaurants and very often he would order this fried rice. And I didn't like it much then - because it had too many ingredients like cabbage, onions, char siu, chicken, shrimps...That is how I always remember this dish.
Since I made char siu yesterday, it would be logical to make Yangzhou Fried Rice as the barbecue pork imparts its sweetness to the fried rice. This fried rice requires little seasoning so that the flavours and textures of its ingredients would come out better.
Yangzhou Fried Rice :
2 cups cold cooked Rice
Half an Onion
2 Garlic cloves
1 cup Cabbage
1/2 cup Green peas
1 cup Char siu
1/2 - 1 cup Shrimps
1/2 cup Mushrooms
1 Tsp Light soy sauce
1 Tsp Sugar
1/2 Tsp Salt
1 Tsp Chinese cooking wine
A few drops of Sesame Oil
Pepper to taste
Dice the meat and garlic and thinly slice the onion and vegetables. Beat the eggs in a bowl and mix the sauces and wine together in another bowl.
Heat up some peanut oil in a wok and fry the onion and garlic till fragrant.
Add the mushrooms, followed by the cabbage and peas.
Push aside and add the shrimps.
Add the char siu.
Push everything aside and add more oil to scramble the eggs.
Add the rice and seasoning and mix everything together.
The family loved this, especially the Babies. I must have been a very different child.