扬州炒饭揚州炒飯
Yáng zhōu chǎo fàn joeng4 zau1 caau2 faan6
The canal city of Yangzhou grew rich on salt trade, and its egg fried rice grew famous on the boats — every grain separate, gold-flecked, studded with shrimp and ham. The benchmark by which all fried rice is judged.
The story behind it
Yangzhou sat at the junction of the Grand Canal and the salt trade, and its fried rice was refined in the kitchens of salt merchants. A proper version is judged on 粒粒分明 — every grain distinct — and the city has issued an official standard recipe, to much national teasing.
Ingredients
- 4 bowls day-old cooked rice
- 3 eggs
- 100 g small shrimp + 80 g diced ham
- Handful of peas and diced carrot
- 2 spring onions; salt and white pepper
Steps
- Scramble the eggs softly; remove.
- Stir-fry shrimp, ham and vegetables briefly.
- Add rice over high heat, breaking clumps until every grain dances.
- Return eggs, season, finish with spring onion.