Yangzhou Fried Rice (扬州炒饭) — Classic Shrimp, Char Siu, and Egg Fried Rice

• 600 gcooked long-grain white rice (day-old, chilled, grains gently separated)
• 3large eggs
• 1 gfine sea salt
• 45 mlneutral oil (peanut, canola, or sunflower oil)
• 150 gpeeled raw shrimp (deveined and cut into 1 cm pieces)
• 120 gchar siu (diced into 6 mm cubes)
• 80 gfrozen peas (thawed and patted dry)
• 60 gcarrot (peeled and diced into 5 mm cubes)
• 4scallions (white and green parts separated, thinly sliced)
• 15 mlShaoxing wine
• 15 mllight soy sauce
• 1 gground white pepper
• 5 mltoasted sesame oil

Instructions

1. 1

   Spread the chilled rice on a tray and break up any firm clumps with damp fingers. The grains should be separate before they enter the wok, because a crowded wok cannot fix wet or compacted rice.

2. 2

   Beat the eggs with 1 g salt until the yolks and whites are fully blended. Heat a wok over high heat until a drop of water evaporates immediately, then add 15 ml neutral oil and swirl to coat the metal.

3. 3

   Pour in the beaten eggs and stir quickly with a wok spatula for 20 to 30 seconds, forming soft curds that are still glossy. Transfer the eggs to a plate before they dry out, because they will finish cooking when returned to the rice.

4. 4

   Add 15 ml neutral oil to the wok, then add the shrimp and stir-fry for 45 to 60 seconds until just opaque. Add the char siu and cook for 30 seconds more, only long enough to warm the pork and lightly gloss its edges.

5. 5

   Add the diced carrot, peas, and scallion whites, then stir-fry for 60 seconds over high heat. Keep everything moving so the vegetables stay bright and the scallion whites perfume the oil without browning.

6. 6

   Add the remaining 15 ml neutral oil, then add the rice and press it gently against the hot wok before tossing. Stir-fry for 2 to 3 minutes, lifting and folding constantly, until the rice is hot, dry-sounding, and lightly aromatic.

7. 7

   Drizzle the Shaoxing wine around the hot edge of the wok so it vaporizes immediately. Add the light soy sauce, 3 g salt, and white pepper, then toss thoroughly so the seasoning coats the grains without turning the rice dark.

8. 8

   Return the scrambled eggs to the wok and break them into small pieces with the spatula. Add the scallion greens and sesame oil, then toss for 30 seconds until the colors are evenly distributed and the rice smells lightly smoky.

9. 9

   Serve the fried rice immediately while the grains are hot and separate. If cooking for more than 4 servings, make it in separate batches because an overloaded wok steams the rice instead of frying it.