Named after the 2500-year-old Chinese ancient gastronomic capital, the dish is the most well-known fried rice home and abroad. Yangzhou, the cradle of the huái yáng cuisine淮阳菜系, was then one of the most polished cities in the world during its heydays in the Tang and Qing. Fry the rice first then pour into the beaten egg, the golden liquid of the egg will nicely coat each grain of the rice.

Serves 3-4,

• 2-3                         dried shiitake mushrooms, softened and diced 香菇切丁
• 25g                        fresh or frozen peas 豌豆
• 25g                       carrot, peeled and diced，胡萝卜丁
• 8-10                      shelled shrimp, deveined，虾，去皮
• 600g                     cold, cooked Thai fragrant rice (1 cup/250g when uncooked)，煮熟的泰国香米
• 2                           large eggs, beaten
• 30g                       Chinese or Spanish cured ham, diced，火腿丁
• 3 tablespoons    vegetable oil
• ¼ teaspoon         salt (or a pinch of salt to taste)
• ¼ teaspoon        ground white pepper 白胡椒粉
• 1 tablespoon       light soy sauce，生抽
• 2                            spring onions, thinly sliced, 葱花

Method

1. Cover the shiitake mushrooms in boiling water and leave to soak for 30 minutes (you should keep the brownish water left as it can be used as ‘stock’ later when frying the rice.). Then remove the stalk. Cut the ham, shiitake mushroom caps into small dice. Thinly slice the spring onions. Beat the eggs. Break the rice up into small clumps to make it easier to fry.
2. Heat up around 1 tablespoon of cooking oil in wok over medium heat and fry green peas and diced carrots for 2-3 minutes or until softened. Add diced shiitake mushroom and cook for another 1 minute. Transfer out. Heat up 1 tablespoon of cooking oil in the same wok to fry shrimp until slightly seared. Transfer out. This takes about 1 minute.
3. Place rice in wok and dig a small hole in the center of the rice. Add the remaining 1 tablespoon of cooking oil and pour in the beaten egg. Give a quick stir so the egg and rice can be mixed well quickly.
4. Add green beans, carrots, mushroom, shrimp, ham, light soy sauce, sprinkle pinch of salt and white pepper. Give everything a big stir-fry and mix well. Add 1-2 tablespoon of brownish shiitake mushroom ‘stock’ and add green onion and fry for another 30 seconds.

 Tips

1. Thai fragrant rice is ideal for cooking fried rice. Soft rice is not a good option. If you happen to have soft rice grains (e.g. Japanese rice. you can slightly reduce the water when steaming the rice. So the grains are harder and better for fried rice.

Serves 2-4,

• 1 (about 400g)                 bitter gourd凉瓜, thinly sliced, cut in 5cm in length
• 2 tablespoons                  cooking oil
• 3 cloves                             garlic, minced 蒜末
• 1 tablespoon                   fermented soy beans, carefully washed and minced 豆豉，洗净切碎
• 3-4                                     bird red chili, roughly chopped， 泰辣椒，切碎
• 1 tablespoon                   light soy sauce生抽
• 1 tablespoon                   Chinese cooking wine料酒
• 1 teaspoon                       caster sugar白砂糖

Method

1. Cut the bitter gourd in half. Take one half, split it from the middle, use a spoon to remove the seeds and the white inner membrane. Sliced the cleaned gourd into strips in 5cm in length.
2. Heat the 2 tablespoons cooking oil in a frying pan over medium heat, add minced garlic, fried for 1 minute till fragrant, add gourd strips, stir fry for another 1 minute. Add fermented soy beans and chili and stir fry for 1 minute.
3. Add cooking wine and light soy sauce, mix well with rest of the ingredients in the pan and stir fry for 1 minute. Lastly, add sugar in the frying pan and stir for 1 minute.
4. Plate it and Serve.