Yangzhou Fried Rice

  • Credit: Kwanghi Chan - The Six O'Clock Show


3 dried shiitake mushrooms, soaked in 2 cups hot water for 20 minutes
2 tablespoons of donegal rapeseed oil
4 spring onions, cut into ½ cm slices
2 cloves garlic, minced
50g cured Chinese-style ham (or substitute Italian cured ham)
1 small carrot, cut into ½ cm pieces
2 tbsp bamboo shoots, cut into ½ cm pieces
10g green peas
30g cooked chicken thigh, cut into ½ cm pieces
4 small raw prawns and diced in bitesize cubes
about 1 tsp salt, to season
3 eggs, lightly beaten
300g day-old cooked Jasmine rice, preferably cooked in chicken stock


·         Soak 3 dried shiitake mushrooms in hot water for 20 mins. Remove stems & cut the caps into ½ cm pieces.

·         Heat wok over high heat and add half the oil.

·         Fry spring onion and garlic for 30 secs & add mushroom, carrot, bamboo shoot & fry for 1 min.

·         Add chicken thigh, peas, prawns, season with a little salt.

·         Toss until the vegetable are softened & prawns barely cooked. Remove from wok & set aside.

·         Return wok to the heat & add remaining oil.

·         Add the egg & stir vigorously to break it apart.

·         When egg is nearly set, add the rice & toss well to coat with the pieces of egg.

·         Season generously with salt. Return the fried ingredients back to the wok and toss to mix well.

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Rhonda Laird

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