⏱ 25 min 👥 4 servings
The classic Yangzhou fried rice — a cornerstone of Chinese cuisine made with day-old Shansley Basmati Rice, egg, prawns, and the perfect balance of soy and sesame.
1Cook Shansley Basmati Rice the day before and refrigerate overnight — cold rice is essential for perfect fried rice.
2Heat a wok or large pan over very high heat. Add 2 tbsp oil. Stir-fry prawns with ginger and garlic for 2 minutes. Remove and set aside.
3In the same hot wok, add another tbsp of oil. Beat eggs and scramble quickly, breaking into small pieces. Remove and set aside.
4Add the cold rice to the wok. Press and toss vigorously on high heat for 3–4 minutes until each grain is separate and slightly crispy.
5Add peas and carrots. Stir-fry for 1 minute. Add back the prawns and eggs.
6Pour in soy sauce, oyster sauce, and sesame oil. Toss everything together for 2 more minutes.
7Season with Shansley Pink Salt and white pepper to taste. Add spring onions and toss once more.
8Serve immediately in bowls, garnished with extra spring onions and a drizzle of sesame oil.
