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Ching-He Huang - My posh Yangzhou fried rice
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"This is a beautiful rich fried-rice dish that is perfect for entertaining. However, you can dress it up or down and even use leftovers, if you like. It was invented by Yang Shu, a Sui dynasty government official in the late sixth century, and traditionally the egg is added with the rice and coats each grain. However, I love my eggs scrambled so that golden pieces sit next to smoked Chinese ham, shiitake mushrooms, shrimp and crabmeat. It seems ‘posh’-er that way!" - Ching-He Huang
2 tablespoons rapeseed oil
3 eggs, lightly beaten
4 fresh shiitake mushrooms, finely diced
50g cooked fresh baby shrimp
50g cooked honey roast ham or Chinese roast pork, diced
300g cooked jasmine rice (150g uncooked)
100g fresh white crabmeat
1 tablespoon low-sodium light soy sauce
1 tablespoon toasted sesame oil pinch of sea salt flakes
Pinch of ground white pepper
1 spring onion, finely sliced, to garnish
Chilli sauce, to serve (optional)
1. Heat a wok over a high heat until smoking, then add 1 tablespoon rapeseed oil. Pour in the beaten eggs and leave to settle for 1–2 minutes, then, using a wooden spoon, stir to lightly scramble it. Transfer to a plate and set aside.
2. Return the wok to the heat and add the remaining rapeseed oil. Add the mushrooms, baby shrimp and honey roast ham or Chinese roast pork and toss for 30 seconds. Add the rice and mix well until the rice has broken down.
This recipe was first published in January 2019.