扬州炒饭
扬州炒饭看着简单，但做好了不容易。粒粒分明是最低要求，鸡蛋要先炒成桂花状，饭要隔夜的才够干爽。虾仁、叉烧、青豆、胡萝卜丁，配料要切成差不多大小。炒的时候火要大、动作要快，颠锅是灵魂——让每一粒米都裹上蛋液和油脂。扬州本地人做炒饭还会加笋丁和香菇，比外面饭馆的版本更讲究。 【小贴士】 • 饭必须是隔夜的，新鲜饭太湿会粘成一团 • 鸡蛋先炒成桂花状盛出来，最后再倒回锅里拌匀 • 火要大、锅要热，快速翻炒让每粒米都裹上蛋液 • 配料切丁要大小一致，这样受热均匀好看
准备时间 Prep
15 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
3 人份 servings
总时长 Total
25 分钟 min
day-old cooked rice
shrimp
peeled and deveined
char siu pork
diced, or ham
eggs, beaten
green peas
carrot
finely diced
spring onions, chopped
light soy sauce
sesame oil
white pepper
vegetable oil
Break up cold rice with your hands to separate all grains. This is crucial for non-clumpy fried rice.
Heat 1 tbsp oil in wok over high heat. Scramble eggs until just set, break into small pieces, and remove.
Add remaining oil. Stir-fry shrimp until pink, about 1 minute. Remove and set aside.
Add diced carrot and peas. Stir-fry for 1 minute.
Add char siu pork and stir-fry for 30 seconds.
Add rice and spread in a single layer. Let it sear without stirring for 30 seconds, then toss. Repeat.
Add soy sauce, white pepper, and sesame oil. Toss well.
Return eggs and shrimp to the wok. Add spring onions and give a final toss. Serve hot.
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