An iconic Jiangnan fried rice where every grain remains separate, flavored with dried shrimp, Chinese sausage, and tender eggs, brightened with a splash of Shaoxing wine.
Ingredients
- 200 g Jasmine rice
- 3 pieces Eggs
- 30 g Dried shrimp (kaiyang)
- 1 piece Chinese sausage (lap cheong)
- 2 bunches Scallion
- 2 tbsp Light soy sauce
- 1 tbsp Shaoxing wine
- 3 tbsp Vegetable oil
- 1 pinch Granulated sugar
- to taste Ground white pepper
- to taste Salt
Method
- Soak the dried shrimp in warm water until they soften. Drain and roughly chop.
- Cut the Chinese sausage into even, small dice. Separate the scallions into white and green parts, and thinly slice each part.
- Beat the eggs in a bowl until smooth and fluid.
- Heat a wok over high heat until it smokes slightly. Pour in a drizzle of oil, add the beaten eggs, and quickly scramble them with a spatula. Remove them from the wok as soon as they are barely set but still tender.
- Return the wok to high heat with a little oil. Sauté the chopped dried shrimp and diced Chinese sausage until fragrant and the sausage becomes slightly translucent.
- Add the chilled cooked rice. Break up any clumps with the spatula and stir-fry, tossing constantly until every grain is well separated and coated in oil.
- Return the scrambled eggs to the wok. Mix gently to distribute them evenly throughout the rice without mashing them.
- Pour the Shaoxing wine along the inner side of the wok to deglaze. Add the light soy sauce in the same way, followed by the sugar, salt, and white pepper. Toss vigorously to coat all the grains.
- Add the sliced scallions, and stir-fry for a few more seconds until they are just wilted while retaining their freshness. Taste and adjust the seasoning if necessary.
- Plate in a bowl or a shallow dish and serve immediately, piping hot, to enjoy the aromas at full intensity.
Nutrition
Per serving
- Energy
- 412.2 kcal
- Protein
- 16.98 g
- Carbohydrate
- 40.62 g
- Fat
- 19.17 g
- Fibre
- 0.86 g
- Calcium
- 14.48 mg
- Iron
- 0.77 mg
- Magnesium
- 17.53 mg
