Fried Rice

The leftovers move that becomes a technique showcase.

Serves

Active40 min

Total55 min

VesselsWOK OR LARGE SKILLET + SMALL POT

Units

Yangzhou style: rice cooked fresh and firm, shrimp and char siu, and the crackle of real wok hei.

Adapted from The Yangzhou Fried Rice My Dad's Made 100,000 Times by Daddy Lau · Made With Lau.

+ jasmine rice cooked firm with less water: springy grains on demand, no day-old wait
+ shrimp poached gently: snappy and just cooked, never rubbery
+ char siu: sweet roast pork depth bacon cannot match
+ egg ribbons: silkier bites than scrambled curds
+ msg and chili crisp: savory heat, unapologetically

set a wok over high heat

3/4 cup jasmine rice

· rinsed

1/2 cup water

cook rice

18 min · covered, low heat

spread + cool rice

10 min · spread thin on a tray

2 oz char siu

· diced

3 cloves garlic

· minced

1 tbsp fresh ginger

· minced

fry char siu + aromatics

3 min · medium heat

1 tbsp soy sauce

1 tbsp shaoxing wine

· or dry sherry

1/4 tsp white pepper

sear rice in batches

8 min · high heat, for char

2 oz shrimp

· peeled and deveined

poach shrimp

3 min · simmering water, drain

1/2 tbsp neutral oil

sear shrimp

2 min · high heat, remove

1 large eggs

· beaten for ribbons

ribbon egg

1 min, remove

2 tbsp chili crisp

· plus more to serve

1/4 tsp msg

· unapologetic

1 scallion greens

· thinly sliced

1 tsp toasted sesame oil

· to finish

toss + finish

off heat, 1 min

SMALL POT · THEN A TRAY

WOK OR LARGE SKILLET

SMALL POT · SIMMERING WATER

WOK OR LARGE SKILLET

set a wok over high heat. Ingredients are rows; steps merge columns left to right.
1/2 cup water	cook rice, 18 min · covered, low heat	spread + cool rice, 10 min · spread thin on a tray
3/4 cup jasmine rice, rinsed	cook rice, 18 min · covered, low heat	spread + cool rice, 10 min · spread thin on a tray	sear rice in batches, 8 min · high heat, for char	toss + finish, off heat, 1 min
2 oz char siu, diced	fry char siu + aromatics, 3 min · medium heat
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp soy sauce
1 tbsp shaoxing wine, or dry sherry
1/4 tsp white pepper
2 oz shrimp, peeled and deveined	poach shrimp, 3 min · simmering water, drain	sear shrimp, 2 min · high heat, remove
1/2 tbsp neutral oil		sear shrimp, 2 min · high heat, remove
1 large eggs, beaten for ribbons	ribbon egg, 1 min, remove
2 tbsp chili crisp, plus more to serve
1/4 tsp msg, unapologetic
1 scallion greens, thinly sliced
1 tsp toasted sesame oil, to finish