PilafChineseEasy

Yangzhou-Style Pilaf with Shrimp and Ham

Name: Yangzhou-Style Pilaf with Shrimp and Ham
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups (600 g) cooked long-grain rice (jasmine), cooked, chilled at least 8 hours, clumps broken apart by hand; 8 oz (225 g) raw medium shrimp, peeled and deveined, patted very dry, cut into ½-inch (1.25 cm) pieces; 1 tsp (5 ml) Shaoxing wine; ½ tsp (1½ g) cornstarch; 4 oz (115 g) cooked ham, cut into ¼-inch (6 mm) dice; 3 whole (150 g) large eggs, beaten with a fork until no streaks of white remain; ½ cup (75 g) frozen green peas, thawed under cool running water and drained; 4 whole (60 g) scallions, thinly sliced, white parts and green parts kept in separate piles; 3 tbsp (45 ml) neutral oil (peanut, canola or avocado); 1 tbsp (15 ml) light soy sauce; 1 tsp (6 g) fine sea salt, divided: ¼ tsp for the shrimp, ¼ tsp for the eggs, ½ tsp for the rice; ½ tsp (1 g) ground white pepper, divided: a pinch for the shrimp, the rest for the rice; 1 tsp (5 ml) toasted sesame oil

From the MyKitchenBank Kitchen

A classic Yangzhou-style fried rice pilaf with plump shrimp, savory ham, soft egg curds and sweet peas. Cold, day-old rice and a very hot wok give you separate, lightly golden grains with a clean, savory flavor.

Prep: 15 min
Cook: 12 min
Wait: 15 min
Total: 42 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

4 cups (600 g) cooked long-grain rice (jasmine), cooked, chilled at least 8 hours, clumps broken apart by hand
For the shrimp
8 oz (225 g) raw medium shrimp, peeled and deveined, patted very dry, cut into ½-inch (1.25 cm) pieces
1 tsp (5 ml) Shaoxing wine
½ tsp (1.5 g) cornstarch
4 oz (115 g) cooked ham, cut into ¼-inch (6 mm) dice
3 whole (150 g) large eggs, beaten with a fork until no streaks of white remain
½ cup (75 g) frozen green peas, thawed under cool running water and drained
4 whole (60 g) scallions, thinly sliced, white parts and green parts kept in separate piles
3 tbsp (45 ml) neutral oil (peanut, canola or avocado)
1 tbsp (15 ml) light soy sauce
1 tsp (6 g) fine sea salt, divided: ¼ tsp for the shrimp, ¼ tsp for the eggs, ½ tsp for the rice
½ tsp (1 g) ground white pepper, divided: a pinch for the shrimp, the rest for the rice
1 tsp (5 ml) toasted sesame oil

Equipment (6)

14-inch (35 cm) carbon-steel wok or a 12-inch (30 cm) large nonstick skillet
Wok spatula or large metal spatula
Cutting board and sharp knife
2 medium bowls
Small bowl for beating the eggs
Instant-read thermometer

Steps

Before you start

Use rice that was cooked at least 8 hours ahead and chilled uncovered or loosely covered in the fridge. Freshly cooked rice is too moist and turns mushy. To cook it, use about 1⅓ cups (265 g) raw jasmine rice.
Read the recipe through and have every ingredient prepped and within reach of the stove. The cooking takes about 12 minutes and moves quickly.
Pat the shrimp very dry with paper towels. Wet shrimp steam instead of sear.
Turn on your exhaust fan. The wok will get very hot.

1
Loosen the rice
- Put the cold rice in a large bowl.
- Wet your hands lightly, then rub and crumble the rice until no clumps bigger than a grape remain and the grains are separate.
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Ready when: Grains fall apart freely when you lift a handful.
Tip: Do this before cooking. Breaking up clumps in the hot wok bruises the grains and cooks them unevenly.
2
Marinate the shrimp
- In a medium bowl, toss the dry shrimp pieces with the Shaoxing wine, cornstarch, ¼ teaspoon of the salt and a pinch of the white pepper.
- Let sit at room temperature for 15 minutes while you prep everything else in the next step.
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Ready when: Shrimp look lightly glossy and evenly coated.
3
Prep remaining ingredients
- While the shrimp marinate, dice the ham, slice the scallions (keeping whites and greens separate), and drain the thawed peas well.
- Beat the eggs with ¼ teaspoon of the salt in a small bowl.
- Line everything up beside the stove, along with the soy sauce, sesame oil and the remaining salt and white pepper.
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Tip: Blot the peas on a paper towel. Surface water makes the oil spatter.
4
Sear the shrimp
- Heat the wok over high heat for about 2 minutes until a drop of water evaporates instantly.
- Add 1 tablespoon (15 ml) of the oil and swirl to coat.
- Add the shrimp in a single layer and cook undisturbed for 1 minute, then stir and cook 1 minute more.
- Transfer to a clean plate.
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Ready when: Shrimp are pink, curled and opaque throughout, reaching 145°F (63°C). They will finish warming later.
Tip: Don't overcook them here. They go back into the hot rice later and will turn rubbery if cooked too long.
5
Scramble the eggs
- Return the wok to medium-high heat.
- Add 1 tablespoon (15 ml) oil.
- When it shimmers, pour in the eggs.
- Let them set for 10 seconds, then push and fold with the spatula for 30 to 45 seconds.
- Break the eggs into small, roughly ½-inch (1.25 cm) pieces and move them to the plate with the shrimp.
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Ready when: Eggs form soft, just-set golden curds with no raw liquid left.
Tip: Take the eggs out while they still look slightly moist. They finish cooking with the rice.
6
Fry the rice
- Turn the heat to high.
- Add the remaining 1 tablespoon (15 ml) oil and the scallion whites, and stir for 15 seconds until fragrant.
- Add the rice, spreading it over the wok surface.
- Stir, toss and press the rice for 3 to 4 minutes.
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Ready when: Rice is steaming hot, grains are separate and bouncy, and a few grains look lightly toasted and pop in the wok.
Tip: If the rice sticks, lower the heat slightly rather than adding more oil.
7
Season the rice
- Drizzle the soy sauce around the edge of the wok so it sizzles, then sprinkle in the remaining ½ teaspoon salt and the rest of the white pepper.
- Toss for 30 seconds until the rice is evenly seasoned and pale golden.
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Ready when: No dark patches of soy sauce remain and the rice is evenly tinted.
Tip: Yangzhou rice is meant to be light in color, so use only the amount of soy sauce given.
8
Add the mix-ins
- Add the ham and peas and toss for 1 minute.
- Return the shrimp and eggs to the wok and toss for 1 to 2 minutes more.
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Ready when: Everything is steaming hot and the rice reads at least 165°F (74°C) in the center of the pile.
9
Finish and serve
- Turn off the heat.
- Drizzle in the sesame oil, add the scallion greens and toss for 10 seconds.
- Taste and add a pinch more salt if needed.
- Serve right away in warm bowls.
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Ready when: The rice smells nutty and the scallion greens are bright.
Tip: Add the sesame oil off the heat so its flavor stays fresh.

Good to know

Tips

Cold, dry rice is the key to separate grains. If you must cook rice the same day, spread it on a sheet pan and chill it in the fridge for at least 1 hour.
Don't crowd the wok. If you double the recipe, cook it in two batches so the rice fries rather than steams.
Cook the components separately and combine them at the end so the shrimp and eggs stay tender.
If you don't have a wok, use a large skillet and fry the rice in two batches for better browning.

Make ahead

"Cook the rice up to 2 days ahead and refrigerate it. Marinate the shrimp, dice the ham and slice the scallions up to 4 hours ahead and keep them covered in the fridge."

Storage & reheating

"Room temperature: no more than 1 hour. Refrigerator: cool quickly and store in an airtight container for up to 2 days. Freezer: up to 1 month in a sealed container. Reheat in a hot skillet with 1 teaspoon oil and a splash of water, stirring for 3 to 4 minutes, or microwave covered until steaming hot, 165°F (74°C). Reheat only once."

Substitutions

cooked ham → Chinese Jinhua ham, Chinese sausage (lap cheong) or diced cooked bacon. Lap cheong is sweeter and fattier, so use 3 oz (85 g) and skip the added salt until you taste it.
Shaoxing wine → Dry sherry. Use the same amount. Dry white wine also works in a pinch.
raw medium shrimp → Diced cooked chicken or firm tofu. Skip the searing and just warm the chicken through at the end. For tofu, pan-fry cubes until golden first.
frozen green peas → Diced carrot or edamame. Use ½ cup (75 g). Fry raw diced carrot for 1 minute before adding the rice.

chinese fried rice ham pilaf shrimp stovetop weeknight yangzhou

Steps

Loosen the rice

Marinate the shrimp

Prep remaining ingredients

Sear the shrimp

Scramble the eggs

Fry the rice

Season the rice

Add the mix-ins

Finish and serve

Good to know

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