Yang Zhou Fried Rice
- Prep time: 20 min
- Cook time: 15 min
- Serves: 4-6
Take it from the girls at the roost… this is no ordinary fried rice! It boasts four different protein sources, making it hearty enough for a meal, and the scrambled quail eggs make it extra creamy and delicious. Top it with fried quail eggs, and you have a real show-stopper!
- 2 tbsp water
- 3 quail egg whites (save the yolks for another purpose)
- 1 tbsp dry sherry
- 1 tbsp tapioca powder
- 1 tbsp grapeseed oil
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 chicken breast, diced
- Salt and pepper
- 3 1/2 tbsp grapeseed oil
- 2 Chinese sausages, diced
- 6oz shrimp, peeled and deveined
- 1 shallot, diced
- 1 carrot, peeled and finely diced
- 1/4 cup frozen peas
- 1/2 cup shiitake mushrooms, diced
- 4 cups cooked rice
- 6 quail eggs, beaten
- 3 scallions, sliced (keep extra aside for garnishing)
- 1 tbsp soy sauce
- Fried quail egg for garnish (optional)
Combine all ingredients in a container (except chicken) and stir to combine. Add chicken, making sure it’s completely coated. Store in the refrigerator until needed (at least 20 minutes).
Heat 2 tbsp oil over medium-high heat in a nonstick wok or pan. Swirl to coat the bottom of the pan.
Remove chicken from marinade and add to pan, constantly stirring until well cooked and is no longer pink in the middle. Remove from pan and place in a bowl.
Add 1/2 tbsp oil, Chinese sausage and shrimp, stirring often until the shrimp turn pink. Transfer shrimp and sausage to a separate bowl.
Add 1 tbsp oil, carrots, peas and mushrooms to the pan, cooking for 2-3 minutes.
Add the rice. Cook for 5-7 minutes, stirring continuously for even heating.
Move the rice to one side of the pan, add 1/2 tbsp oil and scramble the quail eggs gently for 30 seconds. Mix with the rice and vegetables.
Add the chicken, sausage and shrimp back to the rice and stir.
Add scallions and soy sauce.
Garnish with fried quail egg, if desired (and who wouldn’t desire a fried quail egg?)
Serve and enjoy!