Yangzhou Fried Rice

Ingredients

• day-old cooked jasmine rice4 cups
• shrimp (peeled, deveined)1/2 lb, cut into thirds
• char siu or cooked ham1/2 cup, diced
• large eggs3, beaten
• frozen peas1/2 cup
• scallions4, thinly sliced (whites + greens kept separate)
• garlic2 cloves, minced
• soy sauce2 tbsp
• Shaoxing wine1 tbsp
• white pepper1/4 tsp
• toasted sesame oil1 tsp
• neutral oil3 tbsp

Steps

1. 1

   Break up the cold rice.

   Break up the cold rice with wet hands so no clumps remain. Have all ingredients prepped and within arm's reach of the stove.

2. 2

   Stir-fry shrimp until pink.

   Heat 1 tbsp oil in a wok over high heat. Stir-fry shrimp until just pink, about 1 minute. Transfer out.

3. 3

   Scramble eggs in soft curds.

   Add 1 more tbsp oil; pour in the eggs and scramble in soft curds, then push to the side.

4. 4

   Cook garlic, scallion whites, and rice.

   Add the remaining oil with garlic and scallion whites; stir 15 seconds. Add the rice and toss, pressing it against the wok to drive off moisture, 2 minutes.

5. 5

   Add sauces and ingredients, toss.

   Drizzle Shaoxing and soy sauce around the wok edge. Add char siu, peas, shrimp, and white pepper. Toss until everything is steaming and the rice grains separate, about 1 minute.

6. 6

   Finish with sesame oil and scallions.

   Off heat, swirl in sesame oil, fold in scallion greens, and serve immediately.