Chinese Name: 扬州炒饭
English Name: Yeung Chow Fried Rice; Yangzhou Fried Rice
Category: Huaiyang Cuisine淮扬菜
Main Ingredients: Rice
Yeung Chow Fried Rice扬州炒饭, also known as Yangzhou Egg Fried Rice扬州蛋炒饭, is a traditional famous dish in Yangzhou City, Jiangsu Province, belonging to Huaiyang cuisine淮扬菜.
It is said that when Emperor Yang of the Sui Dynasty隋炀帝 toured Jiangdu (now Yangzhou), he introduced his favorite “broken gold rice碎金饭” (fried rice with eggs) to Yangzhou. Some scholars believe that Yangzhou fried rice comes from the hands of the people.
In the Ming Dynasty明朝, Yangzhou folk chefs added ingredients to fried rice, forming the prototype of Yangzhou fried rice. During the Jiaqing嘉庆 period of the Qing Dynasty清朝, Yangzhou prefect Yi Bingshou伊秉绶 began to add shrimps, diced lean meat, ham, etc. on the basis of fried rice with Scallion eggs, and gradually evolved into a variety of mixed egg fried rice, which was more delicious.
Later, the Chinese who went abroad to do business for a living, especially Yangzhou chefs, spread Yangzhou fried rice to all parts of the world.
In October 2015, the Yangzhou Bureau of Quality Supervision issued a new Yangzhou fried rice standard: fried rice is required to be clear and crystal clear in shape; The color should be red, green, yellow, white and orange, which looks bright and harmonious; The taste should be salty and fresh, moderately soft and hard, sweet and refreshing; The smell should have the unique aroma of fried rice.
The local government said that this is a local standard and is mandatory. However, some experts said that it is indisputable to improve the production technology, enhance the taste and increase nutrition. However, relying on administrative provisions to enforce the fried rice standard is inevitably inappropriate.
On October 23, 2015, a dish of Yangzhou fried rice with a total weight of 4192kg and a cost of about 140000 yuan set a new Guinness world record. On October 25, 2015, officials confirmed that fried rice with a total weight of about 150kg was sent to the farm for treatment. In this regard, Guinness World Records officials said that due to the waste of food in this challenging activity, its challenge record is invalid. Guinness said that when applying for the record of large-scale food, the food used for the challenge must eventually be consumed by the public without any waste.
How to make Yeung Chow Fried Rice?
- 300g fragrant rice
- A proper amount of diced carrots
- A proper amount of green beans
- A proper amount of corn kernels
- A proper amount of cucumber
- Two eggs
- Moderate sausage
- A proper amount of shrimp
- An appropriate amount of chives
- Step 1, Wash the fragrant rice, then put it into the rice cooker, add an appropriate amount of water and start cooking. After the rice is cooked, let it cool for standby.
- Step 2, Dice cucumbers, sausages, eggs and shallots.
- Step 3, Add half egg white and a small spoonful of starch to shrimps and marinate for 10 minutes.
- Step 4, Add an appropriate amount of water to the pot. After the water boils, add water. Pour corn, green beans and carrots into the pot and blanch water for standby.
- Step 5, Add a little oil into the pot, heat the oil, pour in the shrimp and fry until cooked. When the shrimps turn white and mature, put them out and stand by.
- Step 6, Add a little oil to the pot. After the oil is hot, pour corn, green beans, carrots, cucumbers and sausages into the pot, add a little salt, stir fry well, and then put it out for standby.
- Step 7, Add a little oil to the pot. After the oil is hot, pour in the egg liquid and break up the eggs while frying.
- Step 8, Pour the rice into the pot and stir well.
- Step 9, Pour all kinds of vegetables into the pot and stir fry evenly. Then pour the shrimps into the pot, then drop a little sesame oil, stir fry evenly, and then come out of the pot.
- Indica rice or new japonica rice should be selected. It’s best to cook the rice the day before and put it in the refrigerator for one night. In this way, the processed rice will be full, dry and taste good.
- Wash the rice with water before cooking, and cook it in the pot until it is ripe, hard and loose.
- When frying rice, avoid burning it.
- The fried rice should be seasoned with light soy sauce. Do not season with raw or old soy sauce with too strong a color, otherwise, the color of the rice grain will be black and ugly.
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