{"id":18926,"date":"2020-01-11T18:19:08","date_gmt":"2020-01-11T18:19:08","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/yangzhou-fried-rice-yang-zhou-chao-fan-4\/"},"modified":"2020-01-11T18:19:08","modified_gmt":"2020-01-11T18:19:08","slug":"yangzhou-fried-rice-yang-zhou-chao-fan-4","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/yangzhou-fried-rice-yang-zhou-chao-fan-4\/","title":{"rendered":"Yangzhou fried rice \u626c\u5dde\u7092\u996d"},"content":{"rendered":"<p>  \t<span _fck_bookmark=\"1\" style=\"display: none\">&nbsp;<\/span><\/p>\n<\/p>\n<p>  \t<strong>Yangzhou fried rice<\/strong>\uff08\u626c\u5dde\u7092\u996dY&aacute;ngzh\u014du ch\u01ceof&agrave;n\uff09 is also called Yangzhou fried rice with egg. It is a popular Yangzhou specialty with a long history. It&rsquo;s said that it originates from a powerful minister of the Sui Dynasty, (581 &#8211; 618) <strong>Yang Su<\/strong>(\u6768\u7d20Y&aacute;ng S&ugrave;), and his favored dish, Sui Jin Fan (fried rice with egg). It is dazzling with many colorful ingredients. It is also a good choice to make with leftover rice.<\/p>\n<p>  \t<strong>Ingredients:<\/strong><\/p>\n<p>  \t250g cooked rice (or leftovers), 2 eggs, 50g sausage, 50g corn kernels, 50g peas, 10g dried and shelled shrimp, and 4 dried thin mushrooms<\/p>\n<p>  \tSeasonings: 1 soupspoon salad oil, 4g salt, 10g ginger and 3 chives<\/p>\n<p>  \tNote: The amount of the seasonings listed above can be adjusted according to personal taste.<\/p>\n<\/p>\n<p>  \t<strong>Preparation:<\/strong><\/p>\n<p>  \t1\u3001Clean the ingredients.<\/p>\n<p>  \t2\u3001Boil the peas until soft. Remove them to cool water, then drain.<\/p>\n<p>  \t3\u3001Soak the dried and shelled shrimp and dried thin mushrooms in warm water for about 30 minutes. Cut into 1\/2cm cubes.<\/p>\n<p>  \t4\u3001Cut the sausage into 1\/2cm cubes.<\/p>\n<p>  \t5\u3001Mince the ginger and chives.<\/p>\n<p>  \t6\u3001Crack the eggs into a bowl. Whisk the eggs to mix up the yolk and the egg white completely with a wire whisk or chopsticks.<\/p>\n<p>  \t<strong>Cooking Instructions:<\/strong><\/p>\n<p>  \t1\u3001Add some cooking oil to the rice and mix with the oil evenly. Heat some cooking oil in a wok and turn down the heat. Add the beaten eggs. After the eggs set, break them into small pieces. Mix the egg pieces with the rice.<\/p>\n<p>  \t2\u3001Add some cooking oil to the wok and fry the chives until fragrant. Add the sausage and mushroom and stir-fry briefly. Add some water and cook until dry. Add the peas and corn kernels and stir-fry briefly again. Add the rice and egg pieces and stir-fry evenly. Add some salt and stir-fry until the rice is loose.<\/p>\n<p>  \t3\u3001The Yangzhou fried rice is finished.<\/p>\n<p>  \t<span _fck_bookmark=\"1\" style=\"display: none\">&nbsp;<\/span><\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-4071464684\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp;<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18926","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":194,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/18926","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/comments?post=18926"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/18926\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/media?parent=18926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/categories?post=18926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/tags?post=18926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}