Fried rice in Yangzhou

Description

Yangzhou Chao fan or Fried rice Yangzhou is, so to speak, the pinnacle, the benchmark for Chinese dishes from fried rice. Rice Yangzhou is extremely popular in China and beyond. It's on the menus of national restaurants of any rank, including outside of China, this dish is included in the state Banquet menu China, often found fried rice Yangzhou from street vendors and even the removal of the "boxes". In Chinese restaurants, at banquets "Fried rice Yangzhou" is often served at the conclusion of the main meal before serving dessert. Variants of this dish are many, in particular, there is a kind of recipe of Guangzhou, which is so popular that at the end of 2004 was included in the UN list of the 300 most important rice dishes. (Information from Internet). Since the recipe includes both ordinary home kitchen cook it, as they say, of what is available at home. This averaged version of the recipe and want to offer you.

Ingredients

Figure

1 pack
Mushrooms

2 piece
Ham

50 g
Shrimp

100 g
Chicken egg

2 piece
Vegetables

50 g
Vegetable oil

3 Tbsp
Green onions

1 piece
Soy sauce

1 Tbsp
Oyster sauce

1 tsp
Dessert wine

1 tsp
Salt

Cooking

Always puts me in a stupor to determine how many servings designed a particular recipe. For me, serving French cuisine, half normal, and Chinese, as two regular meals. The Chinese have very large portions. Ideally, the recipe implies the presence of yesterday's cooked rice. We also go the other way. Take the rice Indica Brown from "Mistral", put in boiling water, diminish the fire and cook for 35 minutes.

While cooking the rice, one can prepare other components of the dish. Cubes chop mushrooms. In the original, shiitake mushrooms, pre-soaked and wrung out, but you can substitute mushrooms. Cubes cut the ham. In the original take pork Chinese barbecue Char Siu. Cubes cut peeled shrimp, it is better to take raw. You can take sea cucumbers, mussels, crab meat, but it is festive options. Rings cut the green part of the feather bow.

The Chinese prepare this dish in a wok, but you can take a regular frying pan. In a pan pour 1 tbsp. spoon vegetable oil, ideally peanut. In a bowl whisk the eggs and pour into the pan and fry, stirring, to form flakes of boltonii. Remove the fried eggs on the plate.