Step into nearly any Chinese restaurant and you’re bound to find Yang Zhou fried rice (扬州炒饭) on the menu. Back in the day when this popular wok fried rice was invented in the Jiang Su province of China, it was typical to eat this golden dish with vegetables, shrimp, and fish soup. Nowadays, there are a dozen variations of this popular fried rice, making it into a versatile recipe where you can alter according to your own unique taste. What beats adding what you like and liking what you eat? Shrimp and vegetables are still common ingredients, but now meat has also made the list of popular toppings. Another unique twist is even adding the eggs in two methods: “silver covering gold”, where the eggs are scrambled separately, or “gold covering silver”, where the eggs are poured into the rice. For this simple but tasty original recipe, we’re going to keep the original shrimp and add a touch of BBQ roasted pork. And to spice things up a bit, we’re going to do the eggs double styled, in both the “silver covering gold” and “gold covering silver” methods. A major thing to know for any type of fried rice, is to never throw away leftover rice! Using cooked rice a day old, is what gives fried rice that addictive chewy texture. So don’t waste those grains, and turn leftovers into a golden masterpiece in under an hr. Yang Zhou Fried Rice 2014-04-04 17:17:49 Serves 4 Turn any leftover rice into a golden masterpiece! Write a review Save Recipe Print Total Time 30 min Total Time 30 min Ingredients Eggs (2) Shrimp (1 lb.) Roasted BBQ Pork (1/2 lb.) Cooked White Rice (8 bowls) Salt Pepper To get started, mix the ingredients Marinate the shrimp with salt and pepper, then add it into a heated pan Cook the shrimp on high heat, then toss in the roasted pork Cook until the shrimp turns a toasty brown, then separate the shrimp and pork Now to the eggs. First, “Silver Covering Gold” style Time to scramble the eggs, but only half, save some yolk to mix with the rice later After the eggs are scrambled, have them join the shrimp and pork Cooking the Rice Add the rice into the pan with the heat still on high, add a bit of oil Add in some salt and soy sauce (amount is spontaneous, depending on your taste preference.) Eggs “Gold Covering Silver Style” When the rice starts to soften, literally dig a hole in the center of the rice pit and pour the rest of the egg yolk in Immediately mix in the egg yolk with the rice, making sure all silver is covered by the gold. If you’ve got wok tossing skills up your sleeve, this is the time to use it. Go wild and toss that rice until every grain is golden perfection. Notes Basically, the main rule for this recipe is that there’s really no rules. If you like a more rich taste, feel free to add more soy sauce as you mix in the rest of the ingredients. The beauty of fried rice is that the ingredients are versatile, meaning the possibilities are endless. So whip out your wok, get creative, and make good use of that rice from last night, leftovers never tasted so good. By Wenna Pang So Good Blog http://www.sogoodblog.com/ SummaryRecipe NameYang Zhou Fired Rice Published On 2014-03-26Total Time 30MAverage Rating 5 Based on 1 Review(s) The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. I truly believe that food is the universal factor that connects all of us, no matter how different we may be in other ways, we cannot deny that there’s at least one thing that we love to eat and that one favorite food magically and unconditionally gives us comfort and pleasure. That feeling is one of the purest forms of happiness and I’d love to share that feeling through my work Latest posts by Wenna Pang (see all) Corn Milk Recipe : How to Milk Corn on the Cob - February 11, 2015 Beef Barley Stew : See what’s Brewing - February 10, 2015 ShuMai Recipe : Have Some Dim-Sum - February 6, 2015 Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Current [email protected] * Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.