Deluxe Fried Rice (Yangzhou Chau Fan)

By Robert Farrar Capon

Updated September 29, 2015

Total Time
10 minutes
Rating
4(81)
Comments
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Featured in: TRUE CHINESE ROAST PORK, HOME-COOKED

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Ingredients

Yield:2 to 3 servings

  • 1 tablespoon peanut oil

  • Salt

  • 1 egg, beaten lightly with 1 teaspoon water

  • 1 teaspoon minced fresh ginger

  • ¼ cup diced Chinese roast pork (see recipe)

  • ¼ cup diced cooked shrimp

  • 2 tablespoons diced ham (preferably Smithfield)

  • ¼ cup snow peas, cut into squares, or ¼ cup frozen green peas

  • 2 teaspoons dry sherry

  • ¼ cup chicken stock or water

  • 1 scallion, minced

  • Approximately a quarter of a small head of iceberg lettuce, cut to match the snow peas

  • 3 cups cooked plain rice

  • White pepper as desired

  • ¼ teaspoon sugar

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

161 grams carbs; 67 milligrams cholesterol; 844 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 711 milligrams sodium; 20 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Have all ingredients prepared and on hand at the stove.

  2. Step 2

    Place wok or large skillet over high heat. Add oil and ¼ teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.

  3. Step 3

    Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.

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Ratings

4 out of 5
81 user ratings
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Comments

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GGD

It takes 10 minutes to prep all the ingredients--Who are they kidding? Otherwise a great way to use up Chinese delivered rice! I also added soy sauce to turn the rice brownish. Used leftover tenderloin pork and the core of butter lettuce. Two generous portions with some leftovers. Will see how leftover leftovers do!

Judys

This is good. I mostly followed recipe, except added a clove of minced garlic with the ginger and used romaine instead of iceberg lettuce which I’d recommend. Used leftover pork tenderloin and a few shrimp, no ham. I’m not crazy about the method. When it was done it tasted okay but was too wet and too white. So I stir fried it a couple minutes to dry it out and try to brown a little, but it still didn’t look right so I added a little soy sauce at the end, mainly for color. Then it was good.

Val F

I will never make fried rice again any other way!! This was delicious and so straightforward!

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