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This wonderful recipe is from my local Chinese restaurant. The recipe was invented by the Qing dynasty's Yi Bingshou (1754–1815) and the dish was named Yeung Chow (Yangzhou) fried rice since Yi was once the regional magistrate of Yangzhou.
- 1⁄2 cup dried shrimp (optional)
Spicy Ketchup Sauce
- 2 tablespoons ketchup
- 1 tablespoon sriracha sauce
- 2 tablespoons peanut oil
- 3 eggs, lightly beaten
- 1 tablespoon ginger, peeled and grated
- 1 medium carrot, cut in 1/4-inch dice
- 4 ounces cooked char siu pork or 4 ounces cooked ham, cut in 1/4 inch dice
- 3 fresh shiitake mushrooms, stemmed and diced
- 1 cup frozen peas
- 3 cups cooked jasmine rice, a day old
- 2 tablespoons light soy sauce
- sea salt & fresh black pepper, to taste
- 1 teaspoon sesame oil
- 2 green onions, sliced on a diagonal for garnish
- If using, soak the dried shrimp in hot water in a small bowl for 20 minutes, then drain and set aside.
- In a small bowl, combine the ketchup and chili sauce and set aside.
- Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
- Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more.
- Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Season the mixture with the light soy sauce, salt and pepper.
- At the very end, add the sesame oil and spicy ketchup sauce, stirring very well. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.