Yangzhou Fried Rice - How to Make Authentic Yangzhou Chaofan (扬州炒饭)

today we wanted to show you a classic fried rice dish yong-jo chow fun it's a wonderful fried rice but even if you don't make this dish exactly we hope you can still learn some technique to apply to whatever fried rice you want to make so yong-jo fries it's sort of a deluxe fries we want to use this recipe to teach you some essential fry techniques but the essence of homemade fried rice is using whatever is laying around your kitchen and then whip up the fries - so what we want to do is that we want you to leave us comments below and tell us what you have lying around your kitchen be it Western or Chinese and then in two weeks time we're gonna make a video showing you how to fry up some of the most ingredients we saw so to make yong-jo fried rice you're gonna need rice this is 2 cups jasmine rice that we cooked at a dry ratio of one point two parts thoroughly rinsed rice to one part water after cooking you want to spread the rice over a plate like this to let the steam dissipate you don't need to wait overnight or anything once the rice cools down it's ready to go alternatively you can absolutely work from leftover takeout rice but because that sort of rice is wetter you'll really want to spread it out and do that overnight rest so this is definitely sort of a deluxe fried rice we're working off a pretty old-school cookbook here and all this stuff is gonna go into the rice first up 30 grams chinese ham diced into cubes this is Jinhua ham from jude young you could also use lap Cheong and American country ham or even cha Co for some dried umami ingredients we'll add in some reconstituted dried mushrooms and scallops prep these by soaking them in hot boiled water for two hours but don't toss that soaking liquid on the left that stuff's basically like concentrated umami juice and is gonna form the basis of our sauce to cut the scallop find the grain of the scallop and slice in half against it the scallop should then neatly crumble into a couple small bite-sized pieces now we should say that the cookbook also calls for some sea cucumber here but we're not the highest budget of productions so we just left it out for our veg we'll be adding in some peas bamboo shoots and green onions bamboo shoots are another awesome umami rich ingredient that's gonna give this dish some nice crunch feel free to use canned bamboo shoots if that's all you can find for the meat we got 70 grams shrimp 50 grams pork loin and 50 grams chicken breast cut the shrimp in a couple pieces and marinate it with a simple dry marinade of 1/4 teaspoon salt and 1/2 TSP corn starch dice up chicken breasts and the pork loin and marinate that in a similar dry marinade of 1/4 teaspoon salt 1/2 teaspoon sugar and 1/2 teaspoon of cornstarch we're using these dry marinades here mostly cuz for fried rice we really want to control how much liquids going into the dish and that liquid is gonna be three tablespoons of the soaking mommy juice 1/2 teaspoon of salt a teaspoon of sugar a teaspoon of stock concentrate a teaspoon of Liao Joe aka shouting wine and of course to complement all those umami rich ingredients some all-natural purified seaweed crystals just a sprinkle so right we fry our not rice ingredients first as always first long y'all get that wok piping hot shut off the heat and add in your oil working from that old-school recipe we're frying this guy today using lard but whatever oil you choose give it a good swirl to get a nice nonstick surface starting the flame at medium-high now add in your shrimp give it a fry for about a minute until they're done and turned color then take them out next up add the two meats together with their marinade fry them for about a minute until they're mostly done then add in the scallops and the mushrooms give that a brief fry for about 1/2 a minute then toss in the ham fry for another 1/2 a minute then toss in the peas and the bamboo shoots we add these ingredients in stages cuz they each have their own cooking time fresh meats take the longest but the veg is basically done after a minute now add in the sauce and up the heat to high once that liquid started to boil take it all out being sure to get every last drop so now for the rice and egg as before first long ya'll this steps especially critical here when we're frying rice as you really want to minimize any possible rice stick edge setting the flame to medium low add in that thoroughly whisked egg fry for a minute or two until you see curds start to form like this then up the heat to high and add in the rice the basic idea when frying rice is to alternate between pressing down on the rice to break up the clumps and scraping and pulling the rice from the bottom to prevent sticking especially with the egg involved you can sometimes see a little sticking to the bottom don't panic just scrape it up with the spatula what we're looking for here is the rice to become dry with the grains separated this should take a couple minutes and you'll know it's done once the rice is loose like this now add back all those ingredients we fried up before continue frying for about a minute making sure that the liquids absorbed into the rice then toss in the shrimp fry it real quick tossing your sprinkle of green onion bring it all together and your yong-jo fried rice is done this fried rice was absolutely incredible the lard and all the umami rich ingredients really dial it up a notch above a normal standard fried rice I hope you give this a try remember to leave us a comment about what ingredients do you want us to make fries with and check out the rebel link in description box for a detail recipe subscribe for more Chinese cooking videos [Music]

Channel: Chinese Cooking Demystified

Views: 677,825

Keywords: yangzhou fried rice, yang chow fried rice, chinese fried rice, fried rice technique, yangzhou chaofan, yeung chow fried rice (dish), cantonese yang chow fried rice, huaiyang recipe, authentic cantonese recipe, chinese cooking demystified, mthmchris

Id: QsHLgZhkKyc

Length: 6min 41sec (401 seconds)

Published: Mon Oct 16 2017