{"id":13974,"date":"2019-11-16T01:18:29","date_gmt":"2019-11-16T01:18:29","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/yangzhou-fried-rice-yang-zhou-chao-fan-3\/"},"modified":"2019-11-16T01:18:29","modified_gmt":"2019-11-16T01:18:29","slug":"yangzhou-fried-rice-yang-zhou-chao-fan-3","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/vi\/yangzhou-fried-rice-yang-zhou-chao-fan-3\/","title":{"rendered":"Yangzhou fried rice \u626c\u5dde\u7092\u996d"},"content":{"rendered":"
Yangzhou fried rice<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>\uff08\u626c\u5dde\u7092\u996dYángzh\u014du ch\u01ceofàn\uff09 is also called Yangzhou fried rice with egg. It is a popular Yangzhou specialty with a long history. It’s said that it originates from a powerful minister of the Sui Dynasty, (581 – 618) <\/span><\/span>Yang Su<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>(\u6768\u7d20Yáng Sù), 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.<\/span>Ingredients:<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>250g cooked rice (or leftovers), 2 eggs, 50g sausage, 50g corn kernels, 50g peas, 10g dried and shelled shrimp, and 4 dried thin mushrooms<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Seasonings: 1 soupspoon salad oil, 4g salt, 10g ginger and 3 chives
<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Note: The amount of the seaso<\/em>nings listed above can be adjusted according to perso<\/em>nal taste.
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<\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Preparation:<\/strong><\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>1\u3001Clean the ingredients.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>2\u3001Boil the peas until soft. Remove them to cool water, then drain.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>3\u3001Soak the dried and shelled shrimp and dried thin mushrooms in warm water for a<\/em>bout 30 minutes. Cut into 1\/2cm cubes.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>4\u3001Cut the sausage into 1\/2cm cubes.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>5\u3001Mince the ginger and chives.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>6\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.<\/span>Cooking Instructions:<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>1\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.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>2\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.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>3\u3001The Yangzhou fried rice is finished.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>
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