Yangzhou egg fried rice is a Chinese classic made by stir-frying day-old cold rice with egg, carrot and peas over high heat. Free of nuts, it adds a filling option to a brunch spread.
Heat half the oil in a wok, add the beaten egg and cook, breaking it into rough pieces, for 2 minutes, then set aside.
Add the remaining oil and stir-fry the carrot and peas over high heat for 5 minutes.
Add the cold rice and stir-fry over high heat, breaking up the grains, for 6 minutes, then return the egg and stir in the soy sauce and sesame oil.
Garnish with spring onion and serve hot.
Always use cold, previously cooked rice; hot rice turns mushy when stir-fried. Keep the pan on high heat; low heat softens the rice and makes it sticky. Allergens: contains egg, soy (soy sauce).
Using corn instead of peas adds a light sweetness to the dish; in some regional versions both are used together.
Admin DadaGastro · verified in test kitchenBezelye yerine editör notundaki gibi mısır kullandım ve tabağa gerçekten hafif bir tatlılık kattı, 4 kişilik porsiyonu ailem bu versiyonda klasik halinden daha çok sevdi.
Mısırlı versiyon gerçekten sevilen bir alternatif, isterseniz ikisini yarı yarıya karıştırarak hem tatlılığı hem klasik dokuyu bir arada yakalayabilirsiniz.
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