Yangchow Fried Rice

Yangchow Fried Rice
Photo by Steven Mark Needham


  • 4 cups cold cooked rice
  • ½ cup chopped scallions
  • ¼ tsp. ground white pepper
  • 4 oz. small shrimp, peeled, deveined, and cut into ½-inch pieces
  • 1 cup frozen peas
  • 2 Tbs. peanut or vegetable oil
  • ¾ tsp. salt
  • + 1 more ingredients
    • 1 cup ¼-inch diced baked or boiled ham

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbs. of the oil, add the shrimp, then, using a metal spatula, stir-fry 1 minute or until the shrimp just turn orange but are not cooked through. Swirl in the remaining 1 Tb...

View full recipe at Fine Cooking


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