Yangzhou Fried Rice

Forget takeaways, use leftover rice to make a speedy supper kids will love.

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
Tomato Ketchup:
2 tbsp ketchup
1 tbsp sriracha chili sauce

For the Fried Rice

2 tbsp peanut oil, divided
3 eggs, lightly beaten
1 tbsp ginger, peeled and freshly grated
1 medium carrot, 1/2cm diced
115g cooked Chinese pork (char siu) or honey-glazed ham, 1/2cm-diced
1 small handful of dried prawns (optional)
3 fresh shitake mushrooms, stemmed and chopped
150g frozen peas
500g cooked Jasmine rice, day old
1-2 tbsp light soy sauce
Sea salt
Freshly ground white pepper
1 tsp toasted sesame oil
1-2 onions, sliced on diagonal, for garnish
In a small bowl, soak the dried prawns in hot water for 20 minutes, then drain and set aside. For the spicy ketchup sauce, if using: in a small bowl combine the ketchup sauce and chili sauce and set aside. Heat a wok over high heat and add one tablespoon of peanut oil. Add eggs and scramble, then set aside on a plate. Add the remaining tablespoon of peanut oil to the wok and add the ginger and stir-fry for less than one minute. Then add the carrots for one minute more. Add the mushrooms, pork, the soaked dried shrimp, and peas and cook for two minutes. Then add the cooked rice and toss together. Season the mixture with light soy, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce (if using). Check seasoning and adjust to taste with salt and white pepper. Garnish with onions and serve immediately.

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