Chinese · Dinner
Yangzhou Fried Rice
Yangzhou fried rice is a Cantonese wok dish of jasmine rice stir-fried with pork tenderloin, shrimp, and scrambled egg, finished with peas, carrot, and scallion. Seasoned with soy sauce and sesame oil for a savory, umami-rich finish and served hot.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
550Calories
37.8gProtein
23.5gFat
46.1gCarbs
3.6gSugar
2.9gFiber
1520mgSodium
336mgChol
5.2gSat Fat
620mgPotassium
90mgCalcium
3.7mgIron
1.8mcgVitamin B12
9.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice the pork tenderloin, shrimp, and carrot into small pieces; mince the garlic, slice the scallion, beat the egg, and break up cooled rice clumps.
2
Sear
Heat half the vegetable oil in a wok over high heat until shimmering, then stir-fry pork for 2 minutes until opaque and lightly browned; remove to a plate.
3
Sear
Add shrimp to the wok over high heat and stir-fry for 1 minute until pink and curled; transfer to the plate.
4
Scramble
Pour beaten egg into the wok over medium heat, let set 20 seconds, break into curds, and cook 1 minute until just set; push aside.
5
Sauté
Add remaining oil to the wok over high heat, stir-fry garlic, carrot, and peas for 1 minute until bright and fragrant.
6
Fry
Add cooled rice to the wok over high heat, breaking up lumps, and stir-fry for 3 minutes, pressing grains to separate and turn glossy.
7
Build
Return pork, shrimp, and egg to the wok, drizzle soy sauce and sesame oil, toss over high heat for 1 minute until evenly coated.
8
Plate
Season with salt and white pepper, scatter scallion over top, toss once to distribute, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 3.6 oz100g shrimp
- 22 large eggs
- 2 cup330g cooked jasmine rice, cooled
- 4 tbsp40g frozen peas, thawed
- 4 tbsp40g carrot
- 22 scallion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch white pepper
