Steps to make Yangzhou egg fried rice:

Method 1

Ingredients

Rice, eggs, ham, shrimp, green beans, carrots , corn kernels, minced green onions, Shaoxing wine, salt and pepper.

Method

1. Cut the ham into cubes slightly smaller than the green beans. Crack the eggs into a bowl, add salt and green onions and beat evenly.

2. Heat the wok over high heat, add oil, and add eggs to spread.

3. Add green beans, minced green onions, carrots and corn and stir-fry evenly.

4. Add ham cubes, stir-fry evenly and add a little Shaoxing wine.

5. Add the shrimps and stir-fry evenly. Season with a little salt and pepper.

6. Add the overnight rice and stir-fry quickly until the rice is fragrant and ready to serve.

Method 2

Ingredients

50g ham, 104g prawns, 2 eggs, 35g green beans, 2 bowls of white rice, 1 green onion, oil 5 tablespoons, 1 tablespoon soy sauce, 1/2 tablespoon chicken powder, 2 tablespoons salt.

Method

1. Remove the heads and tails of the shrimps, peel and wash them; cut the ham into cubes, cut the green onions into chopped green onions, and beat the eggs into egg liquid.

2. Boil the water in the pot, add 1 tablespoon of salt, pour in the green beans and blanch for 30 seconds, remove from the cold water, drain the water and set aside.

3. Heat 2 tablespoons of oil, sauté the diced ham over low heat until fragrant, add the fresh shrimps and stir-fry until they turn red, then place them on a plate.

4. Add 3 tablespoons of oil and heat it up, pour in the egg liquid and wait for 10 seconds. Add the white rice and stir-fry over high heat until the rice grains are loose and golden brown.

5. Add ham, shrimp and green beans and stir-fry for 1 minute until the ingredients in the pot are evenly stir-fried.

6. Add 1 tbsp soy sauce, 1/2 tbsp chicken powder and 1/3 tbsp salt, stir well and then remove from the pan.

Method 3

Ingredients

200 grams of rice, 1 egg, 5 shrimps, 20 grams of barbecued pork, 30 grams of corn, carrots, celery***, green onions One strip, appropriate amount of cooking wine, 0.8g salt, 0.8g chicken powder, 15g stock.

Method

1. Mix the rice with a little oil; beat the eggs and add a little salt.

2. Dice the barbecued pork and chop the green onions.

3. Add a little oil to the pot, stir-fry the shrimps until cooked, add mixed vegetables and stir-fry until fragrant, spray cooking wine, pour 15 grams of stock, add in flavor and remove from the pot.

4. Heat another pot, heat the oil to 50%, add the eggs and stir-fry until the eggs are dispersed but not coloured. Add the rice and stir-fry quickly until the grains are clear and the eggs are dispersed. Add 0.8g of salt and 0.8g of chicken powder. Toss in pan and stir-fry evenly.

5. Add mixed vegetables, barbecued pork, and shrimps and stir-fry evenly. Sprinkle in the remaining chopped green onions and stir-fry until fragrant. Remove from the pot.

Method 4

Ingredients

250g rice, 30g ham, 1 egg, 20g peas, 25g cucumber, 25g shrimp, 30g oil grams, 1 gram of MSG, 5 grams of chopped green onion, and 3 grams of salt.

Method

1. Break the eggs, fry them and chop them into small pieces. Cut the ham, cucumber and shrimp into small cubes.

2. Heat the pan to high heat, add ham, peas, and shrimp, mix well, then add rice, eggs, cucumbers, shrimp, peas, MSG, and salt, stir-fry briefly, and then serve on a plate.

Method 5

Ingredients

Green beans, carrots, ham, sausage, eggs, rice, garlic seeds, green onions, salad oil, salt, chicken essence.

Method

1. Wash the carrots and ham and cut into small cubes. Then wash the auxiliary ingredients and cut into foam, beat the eggs and add a little green onion into it.

2. Put a little salad oil in the pot and heat until it is 80% hot. Add the chopped main ingredients and minced garlic into the pot and stir-fry until you can smell the aroma, then add the eggs into the pot and stir-fry. When the eggs are fried until golden brown, plate them up.

3. Add a little salad oil and heat it to 80%, put the rice into the pot and stir-fry. At this time, you need to add a little salt and chicken essence to the rice. When the rice is fried until the rice grains can pop up in the pot, return all the main ingredients and auxiliary ingredients that have just been fried to the pot and stir-fry until the rice grains are soft and non-stick. This is the best time to cook.