@seattlehanddoc
Instagram · Vlog
@seattlehanddoc I loooove fried rice, but the first time I had it with Chinese sausage and shrimp, I thought I had died and gone to heaven! I’ve been craving it all week and when Wayne texted that he was on his way home and starving I knew this is what I was gonna make ! Great rice tip: Spread cooked rice on a baking sheet and refrigerate uncovered overnight so it dries out. When we make rice, we make extra to do this because we all love making fried rice That rice tip and this recipe, Yangzhou Fried Rice, is from @cj.eats_ , new cookbook, Cook Asian. Go check it out! ❤️ YANGZHOU FRIED RICE SHRIMP • 8 oz peeled, deveined shrimp • ¼ tsp each kosher salt + baking soda • 1 Tbsp neutral oil @algaecookingclub SAUCE • 1 Tbsp soy sauce • 2 tsp toasted sesame oil @sookifoods • 1 tsp each white pepper, sugar + chicken bouillon powder FRIED RICE • 1 Tbsp neutral oil, divided • 8 oz Chinese sausage, sliced into half-moons • ½ cup frozen peas + carrots • 1½ tsp kosher salt • 3 eggs, lightly beaten • 5 cups cold, cooked long-grain rice • 2 scallions, sliced 1. Toss shrimp with salt, baking soda + oil. Marinate 15 minutes. Mix sauce ingredients separately. 2. Heat ½ Tbsp oil in a large wok over medium-high. Stir-fry sausage about 2 minutes, until slightly crispy; remove. Turn heat to high, cook shrimp 1–2 minutes until pink and cooked through; remove. 3. Add peas, carrots + salt; stir-fry 1 minute. Push aside, add remaining ½ Tbsp oil, then eggs. Scramble until partially set but still wet. 4. Add rice; stir-fry about 3 minutes, breaking up clumps, until eggs are cooked through. 5. Return sausage + shrimp. Drizzle sauce around the wok’s edges, toss everything together, then stir in scallions. Enjoy! #friedrice #chinesefood #ricebowl #authentic #stirfry @madein
