Yangzhou fried rice

Yangzhou fried rice (Traditional Chinese: 揚州炒飯; Simplified Chinese : 扬州炒饭; Pinyin : Yángzhōu chǎofàn, Jyutping: Joeng4zau1 Caau2faan6) is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world. It is commonly sold in the UK as special fried rice, in the US as house special fried rice, in Australia and New Zealand as combination fried rice and in Vietnam as cơm chiên dương châu. Ingredients The difference between Yangzhou fried rice and ordinary fried rice is that Yangzhou style invariably includes a combination of proteins. Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety. Most commonly used is a combination of pork, shrimp and frequently chicken or duck. Ordinarily, some of its staple items include: Cooked rice (preferably day-old, because freshly cooked rice is too sticky due to higher water content) Chinese-style roast pork or lap cheong Some sort of seafood, generally shrimp Roasted or boiled chicken, duck or other protein Scallions (spring onions or green onions), chopped, including green end Fresh vegetables such as kai-lan, carrots, peas, corn, and bamboo shoots Egg The peas may be a replacement or an addition for the green onions. Some recipes include Shaoxing wine. Some western Chinese restaurants also use soy sauce to flavor the rice, and add meat such as chicken.