Yangzhou Fried Rice (Simple Version 扬州炒饭)

Yangzhou fried rice, sometimes referred to as Young chow fried rice, gets its name from the city of Yangzhou in Jiangsu Province, China, and today I'm sharing how to make the most classic Yangzhou fried rice correctly with all the tips you need to make the perfect homemade Yangzhou fried rice.

Yangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, is a traditional dish from Yangzhou City, Jiangsu Province, belonging to Huaiyang Cuisine, whose main ingredients include rice, ham, egg and shrimp.

Yangzhou fried rice rigorous selection of materials, fine production, processing, and pay attention to color. After frying, the particles are clear, loose, soft and hard, colorful, glossy, full, with a variety of ingredients, tender and smooth, sticky and delicious.

There are many Yangzhou fried rice practices on the Internet, but many of them are not authentic Chinese Yangzhou fried rice practices, want to make delicious and authentic Yangzhou fried rice, then you need to need to understand its history as well as some of the do's and don'ts:

1、Origin of Yangzhou Fried Rice

According to legend, when Emperor Yang of Sui toured Jiangdu (present-day Yangzhou), his favorite “broken gold rice” (scrambled rice with eggs) was spread to Yangzhou; some scholars believe that Yangzhou fried rice originally came from the hands of the common people.

In fact, as early as the Spring and Autumn Period, Yangzhou boat people who sailed on the ancient canal, Gan Gan, began to eat egg fried rice. In old Yangzhou, if there was leftover rice at noon, when making dinner, one or two eggs were beaten, and with green onions and other condiments, the leftover rice was stir-fried, and it became egg fried rice.

In the Ming Dynasty, Yangzhou folk cooks added ingredients to fried rice, forming the prototype of Yangzhou fried rice.

During the Jiaqing period of the Qing Dynasty, Yangzhou governor Yi Bingshou began to add shrimp, diced lean pork, and ham to the base of egg fried rice with scallion oil, gradually evolving it into a richer-flavored assorted egg fried rice.

Later, Yangzhou fried rice was spread all over the world by Chinese who went overseas to do business and make a living, especially by Yangzhou chefs.

2、Nutritional value of Yangzhou fried rice

Eggs, ham, shrimp, etc. are rich in nutrients, which can supplement protein, vitamins, minerals, etc. for the body, the human body in moderation, can be supplemented with nutrients, brain-healthy, and improve immunity.

3、Cooking tips for Yangzhou fried rice

1. rice is best burned the day before and put in the refrigerator overnight, so that the grains of rice will be full of dry body, the texture is also very elastic.

2. Before cooking, wash with water, slightly soaked and cooked in the pot until cooked through, no hard center, loose grains, loose hardness is appropriate.

3. Stir-fry the rice to prevent scorching.

4. Use light soy sauce to season the fried rice, do not use too strong soy sauce or dark soy sauce, otherwise the color of the rice will be dark and unsightly.

4、Precautions for consuming Yangzhou fried rice

1. Diabetic patients should not eat more.

2. Kidney disease, high cholesterol patients should not eat.

3. Bronchitis, recurrent allergic dermatitis of the elderly, suffering from skin scabies avoid eating.