Yangzhou Fried Rice
Day-old rice, chicken, shrimp, scrambled egg and peas and scallion.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Day-old rice is the actual secret - fresh rice is too wet and turns to mush in the wok. If you forgot, spread fresh rice on a sheet pan and fridge it 30 min; it works in a pinch.
Ingredients
Everything below makes 4 servings.
- 4 cupsday-old cooked jasmine ricebroken up with hands, no clumps
- ½ lbboneless skinless chicken breastdiced into 1/2-inch cubes
- ½ lbshrimp (medium, peeled and deveined)patted dry
- 3large eggslightly beaten with a pinch of salt
- ¾ cupfrozen peas
- 1 mediumcarrotdiced small
- 4scallionswhite and green parts separated, thinly sliced
- 3garlic clovesminced
- 1 tspfresh gingerminced
- 2 tbsplight soy sauce
- 1 tbspShaoxing wine
- 1 tsptoasted sesame oil
- ¼ tspwhite pepper
- 3 tbspneutral oil
- ½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 480calories
- 26gprotein
- 58gcarbs
- 16gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Break up cold rice with your fingers - no clumps. (If using fresh-cooked rice, spread on a sheet pan and chill 30 min.).
- Dice chicken into 1/2-inch cubes; pat shrimp dry with a paper towel.
- Beat eggs with a pinch of salt.
- Dice carrot small; slice scallions, separating whites from greens. Mince garlic and ginger.
Cook chicken and shrimp
Heat oil in wok over high. Add chicken, stir-fry 2 min until cooked. Push to one side, add shrimp, cook 90 sec until pink. Transfer chicken and shrimp to a plate.
4 min · hands onScramble eggs
Add oil to the wok. Pour in beaten eggs and scramble 30-45 seconds until just set but still soft. Slide onto the plate with the protein.
1 min · hands onFry aromatics and carrot
Add remaining oil. Stir-fry diced carrot 90 sec until edges soften. Add scallion whites, garlic, and ginger; cook 30 sec until fragrant.
2 min · hands onFry the rice
Add the cold rice and break apart with the spatula. Stir-fry 2-3 min, pressing rice flat then tossing - you want each grain dancing. Drizzle Shaoxing wine around the edge of the wok so it sizzles.
3 min · hands onReunite and season
Return chicken, shrimp, and eggs to the wok. Add peas. Pour soy sauce around the edge so it sizzles, then sprinkle salt, white pepper, and sesame oil. Toss for 60 sec to bring everything together.
1 min · hands onFinish
Off heat, scatter scallion greens and toss one more time. Plate immediately.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Use 6 oz diced char siu instead of chicken (already cooked); add at step 4 with peas. Note: removes halal. Saves about 5 minutes.
Double the chicken to 12 oz, skip the shrimp; removes shellfish allergen too.
Double shrimp to 12 oz, skip chicken.
Use 10 oz extra-firm tofu in 1/2-inch dice; sear hard before adding eggs. Adds about 2 minutes.
What keeps
Reheats in a hot skillet - microwave makes the rice gummy. Eggs go a bit rubbery overnight, but flavor holds 3 days.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
