Name Yangchow fried rice


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  • Serves: 4
  • Complexity: easy
  • Origin: Chinese
Yangchow fried rice


  • 3 dried Chinese mushrooms
  • 4 tablespoons sunflower oil
  • 2 onions, finely sliced
  • 2 slices of root ginger, peeled and diced
  • 125 g (4 oz) minced pork
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 500 g (1 lb) cooked long-grain rice
  • 2 eggs, beaten
  • 2 tablespoons cooked green peas
  • 2 tomatoes, chopped
  • salt and freshly ground black pepper

1. Place the mushrooms in a bowl, cover with boiling water, leave to soak for 20 minutes. Drain, discard the hard stalks and chop.

2. Heat 3 tablespoons of oil in a large wok or frying pan. Add the onions and ginger, stir-fry 1 minute. Add the pork, stir-fry for 3 minutes. Add 1/2 teaspoon salt, soy sauce and sugar and stir-fry for 1 minute. Add the rice to the wok and heat through, turning and stirring well.

3. Meanwhile, heat remaining oil in a frying pan. Season the eggs, add to pan and stir and turn gently. As soon as they have set, add the peas, tomatoes and mushrooms. Stir for 1 minute, then turn the egg mixture into the wok containing the rice. Mix lightly together, serve.

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