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Fan (Rice Chinese style) & Yangzhou -Chau Fan (Fried Rice)


2 cups                          Long grain rice

15oz                            Water



  1. Place rice in a pot and cover with cold water
  2. Mix with hands
  3. Drain
  4. Repeat two more times
  5. Let rice sit in a colander for 1 hour at room temp
  6. Place rice and water in an appropriate pot and bring to a boil
  7. Stir with chop sticks
  8. Cook for 4-6 minutes or until the water is almost absorbed
  9. Lower heat, cover and continue to cook for 8 minutes, stirring occasionally
  10. Remove from heat and stir
  11. Cover until needed

Yangzhou -Chau Fan (Fried Rice)


            3 cups                          Rice, cooked

1 cup                           Peanut or vegetable oil

¼#                               Shrimp, small dice

3ea                               Eggs, beaten, seasoned


1T                                Soy sauce

1T                                Rice wine

1/2t                              Salt

1t                                 Sugar

1/2T                             Oyster sauce

1t                                 Sesame oil

tt                                  White pepper

2t                                 Ginger, minced

2t                                 Garlic, minced

1 cup                           Pork, small dice

3ea                               Scallions, sliced thin



  1. Heat wok, add oil (325 degrees)
  2. Add shrimp and “blanch” for 30 seconds
  3. Remove and drain shrimp
  4. Remove and save oil
  5. Heat wok to high
  6. Add eggs and scramble
  7. Chop eggs into small pieces while in the wok
  8. Remove and reserve eggs
  9. Combine the sauce ingredients in a bowl and reserve
  10. Clean wok and reheat
  11. Add two tablespoons of the reserved oil and heat to the smoke point
  12. Add the ginger, garlic and pork in quick succession taking care not to burn the garlic/ginger
  13. Add the rice and cook until hot
  14. Add the shrimp and sauce and mix well
  15. Add the egg and scallions
  16. Adjust seasoning and serve

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