Fried rice is one of the most emblematic dishes in Chinese cuisine, with roots dating back centuries, when peasants would reuse leftover rice to avoid waste. This dish is not only popular in China but has also transcended borders and been adapted in various regions of Latin America. In countries like Mexico and Argentina, it is commonly known as "arroz chino" (Chinese rice), while in Colombia and Venezuela it has become popular under the name "arroz frito" (fried rice). Each place adds its own special touch, but the essence of fried rice remains: a delicious stir-fried rice with a mix of ingredients that varies by region.
One of the most classic and appreciated variants is Yangzhou Chao Fan, originating from Yangzhou in China's Jiangsu province. This dish stands out for its combination of carefully selected ingredients, including Cantonese roasted pork, shrimp, and fresh cilantro, which gives it a balanced and exquisite flavor. Yangzhou Chao Fan is known for its soft texture and the contrasts between its elements, making it a benchmark in authentic Cantonese cuisine and an icon within the world of fried rice.
How to Prepare Classic Chinese Fried Rice Yangzhou Chao Fan
To prepare this delicious Chinese fried rice, start by breaking up the clumps in the cooked rice, making sure the grains are loose to achieve a better texture when cooking.
Chop the roasted pork into small pieces so it integrates well with the rice.
In a bowl, beat the eggs until they are homogeneous.
Heat the iron wok until it is smoking to ensure quick and even cooking.
Pour one tablespoon of cold oil into the wok and swirl to coat the interior evenly.
Drain the excess oil to prevent the dish from becoming greasy.
Add 2 tablespoons of oil to the wok and pour in the beaten egg, allowing it to cook slightly.
Before the eggs are fully set, add the rice, roasted pork, and fresh cilantro leaves.
Stir and toss the rice very quickly for about ten seconds with the spatula, making sure to mix all the ingredients.
Add the salt, light soy sauce, and dark soy sauce for seasoning.
Stir and toss the rice again for another ten seconds.
When you notice some rice grains jumping in the wok, add half of the chicken broth.
Stir quickly for another ten seconds and add the other half of the broth.
Finally, add another tablespoon of oil and stir for 3 more seconds to give the fried rice shine and flavor.
This dish can be served immediately and is recommended to be accompanied by sautéed shrimp to complete the traditional Yangzhou Chao Fan experience.
