Why You Will Love This Yangzhou Fried Rice Recipe
Authenticity matters when it comes to Chinese cooking. This recipe stays true to its roots using traditional techniques and ingredients that deliver the genuine flavor you would find in China.
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked jasmine rice cold day old | 3 cups |
| Green onions sliced | 3 stalks |
| Shaoxing wine | 1 tablespoon |
| Light soy sauce | 2 tablespoons |
| Sugar | 1 teaspoon |
| Cornstarch | 1 tablespoon |
| Chicken broth | 1/2 cup |
| Fresh ginger minced | 1 inch piece |
| Sesame oil | 1 teaspoon |
Step by Step Instructions
Step 1
Bring a large pot of water to a rolling boil. Add noodles and cook according to package directions until al dente. Drain well reserving a cup of pasta water.
Step 2
While the noodles cook prepare your sauce or toppings. Have everything ready because noodles wait for no one.
Step 3
Heat your wok over high heat. Add oil and stir fry aromatics until fragrant. Add your protein and cook through then add sauce ingredients.
Step 4
Add the drained noodles to the wok. Toss vigorously using tongs or chopsticks to coat every strand with sauce. Add a splash of reserved pasta water if needed to loosen.
Step 5
Divide among bowls and top with garnishes. Serve immediately before the noodles absorb all the sauce and become sticky.
Pro Cooking Tips
- Pat your protein dry with paper towels before cooking for better browning and texture.
- Chinese cooking wine (Shaoxing wine) is not the same as drinking wine do not substitute mirin or cooking sherry.
- A carbon steel wok seasoned properly will outperform any non stick pan for Chinese cooking.
- Do not overcrowd your wok cook in batches if needed to maintain high heat.
Serving Suggestions
For the complete experience serve this with steamed rice and a simple soup. The combination of textures and temperatures is what makes a Chinese meal satisfying.
